Spanish Lamb Shoulder with White Beans
Tender lamb meat braised in the oven with vegetables, beans, and olives. A traditional Spanish dish with rich flavors of smoked paprika and rosemary — perfect for a special dinner.
Ingredients
- 2.5 kg Lamb shoulder
- 5 tbsp Olive oil
- 2 pcs Onion
- 4 pcs Carrot
- 1 pcs Garlic
- 4 clove Garlic
- 500 ml Chicken broth
- 1200 g White beans (canned)
- 450 g Roasted red pepper
- 300 g Black olives
- 4 tbsp Fresh parsley
- 1 tbsp Hot smoked paprika
- 0.5 tsp Dried rosemary
- 1 pinch Salt
Instructions
- Prepare a spice mixture by combining paprika, rosemary, garlic, salt, and a pinch of pepper. Make deep cuts across the entire surface of the lamb shoulder with a sharp knife and rub the spice mixture thoroughly into the cuts. If time permits, let the meat marinate in the refrigerator for several hours or overnight.
- Preheat the oven to 150°C. In a large pot or Dutch oven with a lid, heat the olive oil over medium heat. Add the diced onion, carrot (cut into large chunks), and a whole head of garlic. Braise the vegetables for about 5 minutes until they become soft and lightly golden.
- Pour in the chicken broth and bring to a boil. Carefully place the prepared lamb shoulder on top of the vegetables, cover with a lid, and place in the preheated oven. Braise for 2 hours.
- Remove the lid and transfer the meat to a serving dish using two forks. To the remaining broth with the softened vegetables in the pot, add the white beans, roasted red pepper, and black olives. Return the meat to the pot on top of the mixture, cover loosely with foil, and continue cooking in the oven uncovered for another 1.5 hours until the meat is completely cooked through and tender.
- Remove the lamb and place it on a cutting board, then shred it using two forks. Generously sprinkle the dish with fresh parsley and mix well with the beans and broth before serving.