bohemianwanderer – This slow-cooked lamb shoulder recipe serves six and combines tender meat, aromatic herbs, and rich vegetables. It requires about 15 minutes of prep and 3 hours 20 minutes of cooking. Preheat your oven to 150C (130C fan)/300F/gas 2. Begin by seasoning 1.2kg of lamb shoulder chunks with salt and black pepper. Heat 1 tablespoon of olive oil in a large casserole over medium heat. Fry the lamb in batches until it is golden brown on all sides, adding more oil as needed. Once browned, transfer each batch to a large bowl.
Next, add the remaining tablespoon of oil to the casserole. Fry 1 large finely sliced onion for five minutes, stirring to lift any caramelized bits from the pan. Add 5 unpeeled garlic cloves, bashed lightly, along with 2 teaspoons smoked sweet pimentón and a small handful of fresh thyme and oregano leaves. Stir for one minute until fragrant. Pour in 200ml of oloroso sherry and allow it to bubble for a minute or two. Then, return the browned lamb to the pan. Add a 400g tin of chopped tomatoes and 500ml of good-quality chicken stock. Season with additional salt and black pepper.
Cover the casserole and bring the mixture to a boil. Transfer it to the oven and cook for two and a half hours. Check that the meat is tender and easily pulls apart. After cooking, remove the pot from the oven and let it rest for about five minutes. This allows the fat to rise to the surface. Scoop out the fat, reserving about a tablespoon. Blend this reserved fat with 1 tablespoon of plain flour to create a paste. Stir the paste into the lamb mixture over low heat for about 10 minutes. This thickens the sauce slightly and adds richness.
Finishing with Beans and Kale for a Nutritious Twist
After the sauce thickens, add 2 tins (400g each) of drained and rinsed butter beans. Gently bubble the mixture for a few minutes until the beans are warmed through. Meanwhile, prepare 250g of curly kale. Blanch the kale in salted boiling water for about three minutes until tender, then drain and roughly chop. Stir the kale into the lamb and bean mixture.
Serve the dish immediately while hot. Pair it with crusty bread to soak up the flavorful juices. The combination of tender lamb, creamy beans, and vibrant kale creates a well-rounded, hearty meal. This recipe balances rich flavors and textures with nutritious ingredients. The slow cooking enhances the lamb’s tenderness, while the butter beans and kale provide protein and fiber. It’s an ideal dish for family dinners or special occasions.
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By following this step-by-step method, you ensure consistent results and a deeply satisfying meal. The technique of browning the meat, slowly cooking, and finishing with beans and greens maximizes flavor. This lamb shoulder stew demonstrates how simple ingredients and careful cooking can produce a restaurant-quality dish at home. It is perfect for sharing, comforting, and nutritious.
