Spanish Style Slow Cooked Lamb Shoulder Beans Recipes

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Steps:

• 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.

SPANISH PORK WITH BEANS

Steps:

• Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
• Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
• Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
• If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

SPANISH-STYLE LAMB STEW

Steps:

• Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
• Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
• Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.

SLOW-COOKED LAMB SHOULDER WITH GREEN BEANS

Steps:

• Prepare a covered gas or charcoal grill for medium indirect heat, or heat an oven to 325 degrees.
• If the roast is tied, remove netting or string. Lay the roast on a work surface and open it flat. Sprinkle the insides with salt, pepper and chopped garlic. Reroll the roast (no need to tie it), leaving the garlic inside. Place the roast seam side down in a small roasting pan or 9-by-13-inch baking dish just big enough to hold it.
• Tuck rosemary and bay leaves under the meat. Season the top with salt and pepper, allspice and cloves. Drizzle with olive oil and smear the oil over the surface. Add 1 cup water to the pan.
• Cover the pan tightly with aluminum foil and place in a covered gas or charcoal grill, on set up for medium indirect heat, or in a 325-degree oven. Cook until the meat is fork-tender, 3 to 3½ hours. (Be sure to remove the foil after about 2 ½ hours, so that the meat browns.) From time to time, check that there's still about 2 inches of liquid at the bottom of the roasting pan, adding more water as necessary. When the meat is done, set aside until cool enough to handle, then tear into large shreds, reserving any of the remaining concentrated pan juices and skim the fat.
• Meanwhile, bring a pot of water to the boil and add salt. Blanch beans for about 1 minute, then remove spread out on a baking sheet to cool.
• When ready to serve, heat 1 tablespoon olive oil in a wide skillet over medium heat. When hot, add blanched beans and cook for 1 minute, then add a pinch of red-pepper flakes, the pan juices and shredded meat, and cook just a bit longer, until everything is warmed through, tossing well. Taste and adjust seasoning. Transfer to a serving dish. Sprinkle with parsley, dill and mint.