Slow-cooked lamb shoulder with bean and vegetable stew

What does it include?

Ingredients

• 2.5 kg lamb shoulder
• 2 tablespoons olive oil
• 2 onions chopped
• 4 carrots chopped
• 1 whole head of garlic
• 500 ml chicken broth
• 1.2 kg cooked butter beans
• 450 g roasted red pepper in strips
• 300 g pitted black olives
• 1 small bunch of chopped parsley
• 4 cloves of garlic, crushed
• 1 tablespoon spicy smoked paprika
• 1 tablespoon extra olive oil
• 1 teaspoon dried rosemary
• Salt to taste
• Pepper to taste

How to prepare it step by step?

Preparation

1. Make small superficial cuts in the lamb shoulder and rub it with salt, pepper, smoked paprika, and crushed garlic.
2. Heat the oven to 150°C. Heat oil in a large ovenproof dish and sauté the onions, carrots, and the entire head of garlic for several minutes until tender.
3. Pour in the chicken broth and bring to a boil. Place the shoulder on the vegetables, cover the dish, and bake for 2 hours at low temperature.
4. Remove the lid, transfer the lamb to a plate, and add the butter beans, roasted pepper, and olives to the bowl. Mix well.
5. Place the lamb back on top of the stew and bake uncovered for an additional 1 hour and 30 minutes, until completely tender.
6. Transfer the shoulder to a board and shred the meat with two forks.
7. Mix the chopped parsley with the bean stew before serving alongside the shredded lamb.