Spanish Style Slow Cooked Lamb Shoulder Beans Food

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.

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.

SLOW COOKER SPANISH BEEF STEW

Steps:

• Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES

Steps:

• Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
• Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
• Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
• Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
• Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.