Instructions
To create the vibrant spice mix, combine hot smoked paprika, crushed garlic, rosemary, and a generous pinch of salt in a bowl. Using a sharp knife, carefully make slashes all over the lamb shoulder so the spices penetrate deeply. Rub the spice mixture thoroughly onto the lamb, coating every nook and cranny. For the best flavor infusion, marinate the lamb for up to 24 hours if time permits; this step enhances tenderness and depth but can be skipped if in a hurry. Preheat your oven to 150°C (130°C fan-assisted or Gas Mark 2). In a large flameproof casserole dish or roasting tin, warm the olive oil over medium-high heat. Add the chopped onions, carrots, and whole garlic bulb, cooking them gently for about 5 minutes until they're beautifully softened and aromatic. Pour in the chicken stock, then bring the mixture to a vigorous boil. Carefully nestle the spiced lamb shoulder into the bubbling liquid, ensuring it is partly submerged. Cover the dish tightly with a lid or foil and place it into the oven. Let it roast undisturbed for 2 hours, allowing the lamb to slowly tenderize and absorb the fragrant broth. After 2 hours, remove the lid and use tongs to transfer the lamb onto a warm plate. Stir the butter beans, roasted peppers, and black olives into the flavorful stock in the casserole, blending all the ingredients well. Place the lamb shoulder back atop the beans and vegetables without covering, then return the dish to the oven. Roast uncovered for an additional 1 hour and 30 minutes or until the lamb is thoroughly cooked and the beans have softened to a luscious consistency. Once ready, transfer the lamb to a chopping board and, using two forks, shred the meat into tender, juicy strands. Stir freshly chopped parsley into the braised beans for a fresh, vibrant finish. Serve the shredded lamb generously atop the beans, enjoying the rich, comforting flavors of this traditional Spanish-inspired feast. For an extra touch, offer some crusty bread to soak up the delicious sauce. Enjoy!
