Spanish-style slow-cooked lamb shoulder & beans

Ingredients

• 2.5kg Lamb Shoulder
• 1 tblsp Olive Oil
• 2 chopped Onion
• 4 Chopped Carrots
• 1 Whole Garlic Bulb
• 500ml Chicken Stock
• 1200g Butter Beans
• 450g Roasted pepper
• 300g Black Olives
• 4 tablespoons Parsley
• 4 Cloves Garlic, Crushed
• 1 tablespoon Hot smoked paprika
• 1/2 teaspoon Rosemary

Instructions

1. Combine the paprika, rosemary, crushed garlic and a generous pinch of salt to make a spice mix. Slash the lamb shoulder all over with a sharp knife and rub in the spices. If time allows, cover and marinate in the fridge for up to 24 hours, though this is optional.
2. Preheat the oven to 150°C (130°C fan). Heat the olive oil in a large flameproof casserole over medium heat. Add the onions, carrots and whole garlic bulb and cook for about 5 minutes until softened. Pour in the chicken stock and bring to the boil.
3. Add the lamb to the pan, cover with a lid or foil and transfer to the oven. Cook for about 2 hours, until the meat is beginning to pull away easily.
4. Remove the lid and lift the lamb onto a plate. Stir the butter beans, roasted peppers and black olives into the cooking liquid. Sit the lamb back on top and return to the oven, uncovered, for a further 1 hour 30 minutes, until very tender.
5. Transfer the lamb to a board and shred with two forks. Stir the chopped parsley through the beans and serve the lamb on top.

instructions_source: editorial-classic