Spanish-style slow-cooked lamb shoulder & beans Recipe

Preheat the oven to 325°F (160°C).

Season the lamb shoulder with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the lamb shoulder and brown on all sides. Remove the lamb from the pot and set aside.

In the same pot, add the diced onion, minced garlic, diced carrots, and diced red bell pepper. Cook until softened, about 5 minutes.

Stir in the diced tomatoes, chicken broth, smoked paprika, ground cumin, dried oregano, bay leaf, salt, and pepper. Bring to a simmer.

Return the lamb shoulder to the pot, cover it with a lid, and transfer the pot to the preheated oven. Cook for 3 hours, or until the lamb is tender and easily falls off the bone.

Remove the pot from the oven and carefully transfer the lamb shoulder to a cutting board. Shred the meat using two forks.

Return the shredded lamb to the pot, add the cannellini beans, and stir well. Cook on the stovetop over medium heat for another 30 minutes, or until the beans are heated through.

Serve the Spanish-style slow-cooked lamb shoulder and beans hot, garnished with fresh chopped parsley.