Spanish-Style Slow-Cooked Lamb Shoulder & Beans

Ingredients

• 2½ lb lamb shoulder
• 2 tbsp olive oil
• 2 onion
• 4 carrot
• 1 bulb garlic
• 2 cup chicken broth
• 24 oz butter beans
• 9 oz roasted red peppers
• 6 oz black olives
• 4 tbsp fresh parsley
• 4 clove garlic
• 1 tbsp hot smoked paprika
• ½ tsp rosemary
• 1 pinch salt

Steps

1. Preheat oven to 300F (150C). Combine crushed garlic, paprika, rosemary, and a pinch of salt to make the spice rub. Slash the lamb shoulder with a sharp knife and rub the spice mixture all over.
2. Heat 1 tablespoon olive oil in a large flameproof casserole dish over medium-high heat. Add chopped onions, carrots, and the whole garlic bulb, sizzling for 5 minutes until softened.
3. Pour in the chicken broth and bring to a boil. Nestle the seasoned lamb into the dish, cover, and roast in the oven for 2 hours.
4. Remove the lamb to a plate. Stir butter beans, roasted peppers, and black olives into the stock in the pan. Return the lamb to the pan, uncovered, and continue to roast for another 1 hour 30 minutes, or until the lamb is very tender.
5. Transfer the lamb to a cutting board and shred with two forks. Stir fresh parsley into the braised beans.
6. Serve the shredded lamb with the bean and vegetable mixture.