Spanish-Style Slow-Cooked Lamb Shoulder with Beans
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Spanish-Style Slow-Cooked Lamb Shoulder with Beans

A flavorful dish combining lamb and beans with rich spices, perfect for a comforting meal.

SpanishOmnivoreDinner
By Daria
10 minPrep
~3.5 hrCook
~4 hrTotal
6Servings
650Calories

Ingredients

  • Lamb Shoulder2.5kg
  • Olive Oil5 tablespoons
  • Onion2
  • Carrots4
  • Garlic Bulb1
  • Chicken stock500ml
  • Butter Beans1200g
  • Rutabaga450g
  • Black Olives300g
  • Parsley4 tablespoons
  • Garlic4 Cloves, Crushed
  • Hot Smoked Paprika1 tablespoon
  • Rosemary1/2 teaspoon

This Spanish-style slow-cooked lamb shoulder is a hearty dish that brings bold flavors and tender meat together, making it perfect for family gatherings or special occasions. The secret lies in the spice mix that penetrates the lamb, infusing it with warmth and depth. The combination of beans, roasted peppers, and olives adds a delightful texture and enhances the overall flavor profile.

The preparation is straightforward, starting with marinating the lamb shoulder to allow the spices to meld with the meat. After searing the vegetables, the lamb is slow-roasted in the oven until it becomes fall-apart tender. This method not only ensures that the lamb is juicy but also allows the vegetables and beans to absorb all the delicious juices from the meat.

For best results, consider marinating the lamb shoulder overnight if time permits. This step elevates the flavors significantly. Additionally, serving this dish with fresh parsley adds a pop of color and freshness, balancing the richness of the lamb and beans. Leftovers can be stored in the refrigerator and taste even better the next day as the flavors continue to develop.

Whether you're preparing for a cozy dinner or a festive occasion, this dish is sure to impress and satisfy. Pair it with crusty bread or a simple green salad for a complete meal.

Substitutions

  • Use beef shoulder instead of lamb for a different flavor.
  • Swap butter beans with cannellini beans or chickpeas for variety.
  • For a vegetarian option, replace lamb with mushrooms or eggplant and adjust cooking times accordingly.

Instructions

  1. Prepare the Spice Mix

    10 min

    In a bowl, combine hot smoked paprika, rosemary, and a generous pinch of salt. Score the lamb shoulder all over with a sharp knife and rub the spice mix into the meat. If time allows, marinate for up to 24 hours for enhanced flavor.

  2. Sauté Vegetables

    5 min

    Preheat your oven to 150°C (130°C fan). In a large flameproof casserole, heat 1 tablespoon of olive oil over medium-high heat. Add chopped onions, carrots, and crushed garlic, cooking for about 5 minutes until they soften.

  3. Add Stock and Roast

    2 hr

    Pour 500ml chicken stock over the sautéed vegetables, bringing it to a boil. Nestle the seasoned lamb into the pan, cover, and transfer to the oven. Roast for 2 hours until the lamb is tender.

  4. Mix in Beans and Finish Cooking

    90 min

    After 2 hours, uncover the lamb and carefully transfer it to a plate. Stir in the butter beans, roasted peppers, and black olives into the stock. Place the lamb back on top and roast uncovered for an additional 1 hour and 30 minutes.

  5. Shred Lamb and Serve

    15 min

    Once the lamb is fully cooked, transfer it to a cutting board and shred using two forks. Stir 4 tablespoons of parsley through the beans before serving, and enjoy your hearty meal!

FAQ

Yes, you can prepare the dish a day in advance. Simply reheat it gently on the stove before serving.

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