Spanish-Style Slow-Cooked Lamb Shoulder & Beans
Spanish-Style Slow-Cooked Lamb Shoulder & Beans is a classic Spanish dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Lamb Shoulder, Onion, Carrots, Garlic Bulb, Chicken Stock, Butter Beans, Roasted pepper, Black Olives, Parsley, Garlic, Hot smoked paprika and Rosemary, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Spanish cooking, the dish focuses on steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil.
In authentic Spanish tradition, Spanish-Style Slow-Cooked Lamb Shoulder & Beans is best presented served family-style with crusty bread and lemon halves.
If you enjoy authentic Spanish cooking, be sure to also explore our recipe for Air Fryer Patatas Bravas.
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Ingredients
- Lamb Shoulder2.5kg
- Olive Oil1 tblsp
- Onion2 chopped
- Carrots4 Chopped
- Garlic Bulb1
- Chicken Stock500ml
- Butter Beans1200g
- Roasted pepper450g
- Black Olives300g
- Parsley4 tablespoons
- Garlic4 Cloves Crushed
- Hot smoked paprika1 tablespoon
- Olive Oil4 tablespoons
- Rosemary1/2 teaspoon
Step-by-Step Instructions
11 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
To make the spice mix, combine all of the ingredients together with a large pinch of salt.
Slash the lamb shoulder all over with a sharp knife and rub in.
If you have the time, marinate for up to 24 hrs, but this is not essential.
Heat the oven to 150C/130C fan/gas 2.
Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened.
Pour over the stock, then bring to the boil.
Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
Uncover and transfer the lamb to a plate using tongs.
Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through.
Transfer the lamb to a board and shred using two forks.
Stir the parsley through the braised beans before serving.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Spanish-Style Slow-Cooked Lamb Shoulder & Beans reflects the timeless heritage of traditional Spanish home cooking, steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown lamb shoulder in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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