Dinner · Spanish

Spanish-Style Slow-Cooked Lamb Shoulder and Beans

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 22, 2026

This is the kind of dinner that does the work for you: a spice-rubbed lamb shoulder braises low and slow until it falls apart, sitting on a bed of creamy butter beans, roasted peppers, and olives. It feeds a crowd, smells incredible, and tastes like you fussed way more than you did. Perfect for a lazy Sunday or a cozy gathering.

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Spanish-Style Slow-Cooked Lamb Shoulder and Beans

Why you'll love this

  • Hands-off cooking: the oven does almost all the work.
  • One pan means the beans soak up all those rich lamb juices.
  • Smoky, garlicky, and genuinely impressive for guests.
  • Easy to scale up for a hungry crowd.

EveryDayMeal recipe

Spanish-Style Slow-Cooked Lamb Shoulder and Beans

Prep
20m
Cook
210m
Total
230m
Serves
6
Level
Easy

Ingredients

  • about 5 1/2 lb bone-in lamb shoulder
  • 1 tablespoon olive oil (for the pan)
  • 2 onions, chopped
  • 4 carrots, chopped
  • 1 garlic bulb, halved crosswise
  • 2 cups chicken stock
  • about 40 oz (three 15-oz cans) butter beans, drained and rinsed
  • about 1 lb roasted red peppers, sliced
  • about 2 cups black olives
  • 4 tablespoons fresh parsley, chopped
  • 4 garlic cloves, crushed (for the rub)
  • 1 tablespoon hot smoked paprika
  • 4 tablespoons olive oil (for the rub)
  • 1/2 teaspoon dried rosemary

Equipment

  • Large flameproof Dutch oven or deep roasting pan
  • Sharp knife
  • Tongs
  • Two forks for shredding

Instructions

  1. Make the spice rub by stirring together the crushed garlic, smoked paprika, 4 tablespoons olive oil, rosemary, and a big pinch of salt until it forms a loose paste. Slash the lamb shoulder all over with a sharp knife (this helps the flavor sink in), then rub the paste into every cut and crevice. If you have the time, let it marinate in the fridge for up to 24 hours, but it is still delicious cooked right away.
  2. Heat your oven to 300F. Warm 1 tablespoon olive oil in a large flameproof Dutch oven or deep roasting pan over medium-high heat, then add the onions, carrots, and halved garlic bulb. Cook for about 5 minutes, stirring, until the onions and carrots soften and smell sweet.
  3. Pour in the chicken stock and bring it to a boil. Nestle the lamb shoulder down into the pan, cover tightly, and transfer to the oven to roast for 2 hours so the meat starts to relax and soak up the flavor.
  4. Uncover the pan and lift the lamb onto a plate with tongs. Stir the butter beans, roasted peppers, and olives into the stock, scraping up any browned bits from the bottom for extra flavor.
  5. Set the lamb back on top of the beans and return the pan to the oven, uncovered, for 1 hour 30 minutes, until the meat is deeply tender and pulls apart easily with a fork.
  6. Move the lamb to a board and shred it into chunks using two forks. Stir the chopped parsley through the braised beans, then pile the shredded lamb back on top and serve straight from the pan.

Tips from the kitchen

  • No flameproof Dutch oven? Soften the vegetables in a skillet, then transfer everything to a deep roasting pan and cover tightly with foil for the first 2 hours.
  • Let the lamb rest for 10 minutes before shredding so the juices settle back into the meat.
  • Taste the beans before serving and adjust the salt; the olives and stock vary in saltiness, so season at the end.

Estimated nutrition per serving: 620 cal · 45g protein · 30g carbs · 36g fat

Make it your own

  • Swap butter beans for cannellini or great northern beans if that is what you have.
  • Add a pinch of saffron or a splash of sherry to the stock for deeper Spanish flavor.
  • Use chickpeas instead of butter beans for a firmer, nuttier bite.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in a 325F oven with a splash of stock to keep the beans creamy. The flavor actually deepens overnight, so it is great made ahead.

Good to know

Can I use boneless lamb shoulder?
Yes. Boneless works well and may cook a bit faster, so start checking for fork-tender meat about 20 minutes early.
What can I serve with this?
The beans are a built-in side, but crusty bread or a simple green salad rounds it out perfectly.
Can I make it in a slow cooker?
Sear the lamb and soften the veg first, then transfer everything to a slow cooker on low for 7 to 8 hours, adding the beans, peppers, and olives in the last hour.
My lamb isn't falling apart yet, what do I do?
Just give it more time. Tough shoulder simply needs longer; cover it and return to the oven, checking every 20 minutes until it shreds easily.

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