Spanish-style slow-cooked lamb shoulder & beans

About This Recipe

Instructions

1. 1

   step 1 To make the spice mix, combine all of the ingredients together with a large pinch of salt.

2. 2

   Slash the lamb shoulder all over with a sharp knife and rub in.

3. 3

   If you have the time, marinate for up to 24 hrs, but this is not essential.

4. 4

   step 2 Heat the oven to 150C/130C fan/gas 2.

5. 5

   Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened.

6. 6

   Pour over the stock, then bring to the boil.

7. 7

   Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.

8. 8

   step 3 Uncover and transfer the lamb to a plate using tongs.

9. 9

   Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through.

10. 10

    Transfer the lamb to a board and shred using two forks.

11. 11

    Stir the parsley through the braised beans before serving.

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