Spanish-style slow-cooked lamb shoulder & beans

Method6 steps

1. 1

   Step 1: Peel and crush the four separate spice-paste garlic cloves. Mix them with all the hot smoked paprika (1 tbsp), all four tablespoons spice-paste olive oil, the dried rosemary (½ tsp) and the large pinch spice-paste salt. Make shallow slashes across the raw lamb shoulder (2.5 kg) with a sharp knife and rub the entire spice paste into them. Wash hands and clean utensils after raw-lamb handling.

   Uses 4 garlic cloves, peeled and crushed, for spice paste · 1 tbsp hot smoked paprika for spice paste · 4 tbsp olive oil for spice paste · ½ tsp dried rosemary for spice paste · 1 large pinch salt for lamb spice paste · 2.5 kg raw lamb shoulder

2. 2

   Step 2: If time allows, cover and refrigerate the spice-coated shoulder to marinate for up to twenty-four hours; this is optional. Otherwise continue directly to cooking.

   Uses The whole spice-coated lamb shoulder

3. 3

   Step 3: Heat the oven to 150 °C /130 °C fan/gas 2. Peel and roughly chop both onions (2); wash, trim and roughly chop all four carrots. Peel the outer papery layers from the whole garlic bulb (1) and cut it in half. Heat only the separate one tablespoon vegetable-pan olive oil in a large flameproof casserole or roasting tin over medium-high heat. Add all the prepared onions, carrots and halved garlic bulb and sizzle for five minutes until softened.

   Soften onion carrots and halved garlic bulb · 5 minUses 1 tbsp olive oil for the vegetable pan · 2 onions, roughly chopped · 4 carrots, roughly chopped · 1 whole garlic bulb, outer layers peeled and cut in half

4. 4

   Step 4: Pour all five hundred millilitres prepared chicken stock over the softened vegetables and bring to a boil. Nestle the spice-coated lamb shoulder in the pan, cover tightly and transfer to the150 °C /130 °C fan oven. Roast covered for two hours.

   Roast spice-coated lamb shoulder covered · 120 minUses The full softened vegetable pan · 500 ml prepared chicken stock · The complete spice-coated shoulder

5. 5

   Step 5: Drain and rinse all three cans cooked butter beans, discarding their can liquid and rinsing water. Drain and roughly chop the whole jar roasted red peppers, and drain the whole jar pitted black olives. Uncover the braising pan and lift the partly cooked lamb onto a plate with tongs. Stir all these prepared beans, peppers and olives through the vegetable-stock pan, then set the same lamb back on top. Return to the150 °C /130 °C fan oven, uncovered, for one hour and thirty minutes, continuing until the lamb is very tender and cooked through at least63 °C /145 °F in its thickest part, with any bone avoided when measuring.

   Roast lamb and bean pan uncovered until tender · 90 minUses The entire two-hour braise · 3 × 400 g cans cooked butter beans, drained and rinsed · 1 × 460 g jar cooked roasted red peppers, drained and roughly chopped · 1 × 300 g jar pitted black olives, drained · Fresh water to rinse drained canned butter beans, discarded

6. 6

   Step 6: Transfer the fully cooked tender lamb to a clean board and rest it for at least three minutes, then shred it with two forks, discarding any bones. Wash and chop the flat-leaf parsley (4 tbsp) and stir all four tablespoons through the cooked braised beans. Serve the shredded lamb with the complete bean, vegetable and cooking-juice mixture as ten portions.

   Uses The complete cooked lamb and bean dish · 4 tbsp chopped flat-leaf parsley