SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Spanish-style slow-cooked lamb shoulder & beans image

Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg

Provided by Tom Kerridge

Time 4h5m

Yield Serves 8-10

Number Of Ingredients 14

Ingredients

2 ½kg lamb shoulder
1 tbsp olive oil
2 onions , roughly chopped
4 carrots , roughly chopped
1 garlic bulb , outer layers peeled and cut in half
500ml chicken stock
3 x 400g cans butter beans , drained and rinsed
460g jar roasted red pepper , drained and roughly chopped
300g jar pitted black olives , drained
4 tbsp chopped flat-leaf parsley
4 garlic cloves , crushed
1 tbsp hot smoked paprika
4 tbsp olive oil
½ tsp dried rosemary

Steps:

To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
Heat the oven to 150C/130C fan/gas 2. 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. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
Uncover and transfer the lamb to a plate using tongs. 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. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium