Spanish-style slow-cooked lamb shoulder & beans

Ingredients

• 2500 gLeg of lamb
• 75 mlOlive oil
• 2 pcsOnion
• 4 pcsCarrot
• 5 pcsGarlic
• 4 pcsGarlic clove
• 500 mlBroth
• 1200 gButter bean
• 450 gBell pepper
• 300 gOlive
• 4 tbspParsley
• 1 tbspPaprika powder
• 0.5 tspRosemary
• 2 gSalt

Instructions

1. 1

   Spice mix & marinating

   • Combine the spice ingredients with a large pinch of salt in a small bowl.
   • Score the lamb shoulder all over and rub in the spice mix. Optionally marinate, refrigerated, up to 24 hours.
2. 2

   Sear & add stock

   • Preheat oven to 150 °C (130 °C fan).
   • Heat 1 tbsp olive oil in a large ovenproof casserole, add onions, carrots and the whole garlic bulb and sizzle for 5 minutes until softened.
   • Pour in the stock, bring to the boil, nestle the lamb in the pan, cover and roast in the oven for 2 hours.
3. 3

   Add beans, peppers & olives

   • Remove the lid and lift the lamb onto a plate with tongs.
   • Stir the butter beans, roasted peppers and olives into the stock, sit the lamb back on top and return to the oven uncovered for 1 hr 30 mins.
   • Shred the lamb with two forks and stir parsley through the braised beans before serving.