Spanish-style slow-cooked lamb shoulder & beans Recipe

Combine the 4 cloves crushed garlic, 1 tablespoon hot smoked paprika, 1/2 teaspoon rosemary, and 4 tablespoons olive oil with a large pinch of salt to make a spice rub. Use a sharp knife to make slashes all over the 2 1/2kg lamb shoulder, then rub the spice mixture deeply into the meat. If you're planning ahead, let it marinate for up to 24 hours, but it's not strictly necessary.

Preheat your oven to 150°C (130°C fan/gas 2). In a large flameproof casserole dish or roasting tin, heat the 1 tablespoon olive oil over medium-high heat. Add the 2 chopped onions, 4 chopped carrots, and 1 bulb garlic, letting them sizzle for about 5 minutes until they've softened. Pour in the 500ml chicken stock and bring it to a boil. Carefully nestle the seasoned lamb shoulder into the pan, cover it tightly, and transfer to the oven to roast for 2 hours.

Carefully uncover the dish and, using tongs, transfer the lamb to a plate. Stir the 1200g butter beans, 450g roasted peppers, and 300g black olives through the rich stock in the pan. Return the lamb to sit on top of the beans and vegetables, leaving the dish uncovered, and roast for another 1 hour 30 minutes, until the lamb is thoroughly cooked and fork-tender. Once out of the oven, move the lamb to a cutting board and shred it with two forks. Stir the 4 tablespoons fresh parsley into the braised beans just before serving.