Dinner · Spanish

Spanish Slow-Cooked Lamb Shoulder with Butter Beans

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 8, 2026

This is the kind of low-and-slow lamb that fills the whole house with smoky paprika and garlic while it does its thing in the oven. The shoulder turns fall-apart tender on a bed of butter beans, roasted peppers, and olives, so you get the main and the side in one pan. Rub, roast, shred, done.

Jump to recipe
Spanish Slow-Cooked Lamb Shoulder with Butter Beans

Why you'll love this

  • One pan gives you tender lamb and a saucy bean side together.
  • Mostly hands-off oven time, perfect for a slow Sunday.
  • Smoky paprika and olives make it feel special without much effort.
  • Feeds a crowd and reheats beautifully.

EveryDayMeal recipe

Spanish Slow-Cooked Lamb Shoulder with Butter Beans

Prep
20m
Cook
210m
Total
230m
Serves
8
Level
Easy

Ingredients

  • about 5 1/2 lb boneless or bone-in lamb shoulder
  • 1 tablespoon olive oil (for searing)
  • 2 onions, chopped
  • 4 carrots, chopped
  • 1 garlic bulb, halved crosswise
  • 2 cups chicken stock
  • about 2 1/2 lb butter beans, drained and rinsed (about four 15 oz cans)
  • 1 lb roasted red peppers, drained and sliced
  • about 2 cups (10 oz) black olives, pitted
  • 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 ovenproof Dutch oven or deep roasting pan with lid
  • Sharp knife
  • Two forks for shredding
  • Tongs

Instructions

  1. Make the spice rub by stirring together the crushed garlic, hot smoked paprika, 4 tablespoons olive oil, rosemary, and a big pinch of salt into a loose paste.
  2. Slash the lamb shoulder all over with a sharp knife, cutting about 1/2 inch deep so the rub can work its way into the meat. Massage the paste into every cut and over the surface. If you have time, cover and marinate up to 24 hours in the fridge for deeper flavor, but it is fine to cook it right away.
  3. Heat the oven to 300F. Warm 1 tablespoon olive oil in a large ovenproof Dutch oven or deep roasting pan over medium-high heat, then add the onions, carrots, and halved garlic bulb. Cook, stirring, for about 5 minutes until the onions and carrots soften and start to smell sweet.
  4. Pour in the chicken stock and bring it to a boil. Nestle the lamb into the pan, cover tightly, and roast in the oven for 2 hours.
  5. Uncover and lift the lamb out onto a plate with tongs. Stir the butter beans, roasted peppers, and olives into the stock in the pan, then set the lamb back on top.
  6. Return the pan to the oven uncovered and roast for another 1 hour 30 minutes, until the lamb is deeply tender and pulls apart easily.
  7. Move the lamb to a board and shred it with two forks. Stir the chopped parsley through the braised beans, then pile the meat back on top to serve.

Tips from the kitchen

  • Pat the lamb dry before rubbing so the paste clings instead of sliding off.
  • If the beans look dry near the end, splash in another 1/2 cup of stock or water to keep them saucy.
  • Let the shredded lamb rest a few minutes before serving so it soaks up the juices.

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

Make it your own

  • Swap butter beans for cannellini or chickpeas if that is what you have.
  • Add a handful of chopped roasted tomatoes for a richer, redder sauce.
  • Use sweet smoked paprika instead of hot if you are cooking for kids.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat with a splash of stock, or microwave until hot. The whole dish also freezes well for up to 3 months.

Good to know

Can I make this in a slow cooker?
Yes. Sear the vegetables and brown the lamb, then transfer everything with the stock to a slow cooker and cook on low for 8 hours, adding the beans, peppers, and olives in the last hour.
Bone-in or boneless shoulder?
Both work. Bone-in has more flavor, boneless is easier to shred. Adjust cooking time slightly; you want the meat pulling apart with a fork.
My sauce is thin, how do I fix it?
Lift out the lamb and simmer the beans on the stovetop for 10 minutes to reduce, or mash a few beans against the side of the pan to thicken it naturally.
Can I make it ahead?
Absolutely. It tastes even better the next day. Cool, refrigerate, then reheat gently with a little extra stock before serving.

Related recipes