Step 1 of 5
Spanish-Style Slow-Cooked Lamb Shoulder and Beans
Mix the 4 crushed garlic cloves, smoked paprika, 4 tbsp olive oil and rosemary with a large pinch of salt to make the spice rub. Slash the lamb all over and rub in the mixture. Marinate for up to 24 hours if time allows.
Step 2
Heat the oven to 150C / 130C fan / Gas 2. Heat 1 tbsp oil in a large flameproof casserole over medium-high heat. Add the onions, carrots and garlic bulb and sizzle for 5 minutes until softened.
Step 3
Pour over the stock and bring to the boil. Nestle the lamb in the pan, cover and roast in the oven for 2 hours.
Step 4
Uncover and lift the lamb to a plate with tongs. Stir the butter beans, roasted peppers and olives through the braising stock. Sit the lamb back on top, then return to the oven uncovered for 1 hour 30 minutes until the lamb is fully cooked through.
Step 5
Transfer the lamb to a board and shred with two forks. Stir parsley through the braised beans and serve.
