bohemianwanderer – This slow-cooked lamb shoulder dish is perfect for those who love rich, tender meat with deep, savory flavors. The recipe starts by browning the lamb, a step that locks in essential flavors and gives the dish its hearty depth. To begin, heat the oven to 150C (130C fan)/300F/gas 2.
In a large casserole dish, heat one tablespoon of olive oil over medium heat. Season the lamb chunks generously with salt and black pepper, then fry them in batches until they are browned all over. You will likely need two additional tablespoons of oil for this step. Once each batch is browned, transfer the lamb to a large bowl. Browning the meat in batches ensures even cooking and prevents overcrowding, which can cause steaming rather than browning.
Next, heat the remaining tablespoon of oil in the same casserole. Then, add the sliced onion and cook for about five minutes, stirring frequently. This step helps lift the browned bits from the bottom of the pan, adding extra flavor to the dish. Once the onion has softened, toss in the unpeeled, bashed garlic cloves, smoked sweet pimentón, and fresh thyme and oregano leaves. Stir everything together for a minute or two until fragrant. After that, pour in 200ml of oloroso sherry. Let the mixture bubble away for one or two minutes, allowing the alcohol to cook off and the sherry to infuse richness into the dish.
Once the aromatics are ready, return the browned lamb to the pot. Add the 400g tin of chopped tomatoes and 500ml of good-quality chicken stock. Season the mixture with additional black pepper and salt to taste. Bring everything to a boil, then cover the pot and transfer it to the oven to slow-cook for two and a half hours. During this time, the lamb will become tender and infused with the flavorful liquid.
Thickening the Sauce and Adding Beans and Kale
After two and a half hours, remove the pot from the oven. Let it stand for five minutes to allow the fat to rise to the surface. Carefully scoop out the excess fat with a spoon, though it’s not necessary to remove all of it. Take about a tablespoon of the fat and blend it with one tablespoon of plain flour to create a smooth paste. Stir this paste into the lamb mixture to thicken the sauce. Place the pot over low heat and allow it to gently bubble for about 10 minutes. This step helps the sauce thicken, creating a rich, velvety texture.
Once the sauce has thickened slightly, stir in the drained and rinsed butter beans. Let them warm through in the sauce for a few minutes. The beans will absorb some of the flavorful liquid, adding heartiness to the dish. While the lamb and beans cook, bring a large pot of salted water to a boil. Blanch the kale for about three minutes, until tender. Drain the kale well and roughly chop it.
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Finally, stir the chopped kale into the lamb mixture. The vibrant greens not only add a burst of color but also bring a slight bitterness that perfectly balances the richness of the lamb and beans. Serve the dish hot, accompanied by crusty bread on the side to soak up the flavorful juices. This dish is ideal for a hearty family meal, offering deep, comforting flavors with tender lamb, creamy butter beans, and nutrient-packed kale. Moreover, the slow cooking method ensures the lamb is melt-in-your-mouth tender, making it a sure hit for any dinner gathering.
