Spanish-style slow-cooked lamb shoulder & beans
If you've got lamb shoulder, carrots and black olives, you're most of the way to this Spanish lamb: about 80 minutes of cooking across 9 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 9 steps.
You'll mainly reach for oven and pan. At medium difficulty across 9 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
You'll use: Oven · Pan · Saucepan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Spanish-style slow-cooked lamb shoulder & beans
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Spanish-style slow-cooked lamb shoulder & beans take to make?
About 80 minutes from start to finish — an estimate based on the 9 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Spanish-style slow-cooked lamb shoulder & beans via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.