Slow Cooked Lamb Shoulder With Tomatoes And Cannellini Beans Recipes

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SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS



Spanish-style slow-cooked lamb shoulder & beans image

Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 4h5m

Yield Serves 8-10

Number Of Ingredients 14

2 ½kg lamb shoulder
1 tbsp olive oil
2 onions , roughly chopped
4 carrots , roughly chopped
1 garlic bulb , outer layers peeled and cut in half
500ml chicken stock
3 x 400g cans butter beans , drained and rinsed
460g jar roasted red pepper , drained and roughly chopped
300g jar pitted black olives , drained
4 tbsp chopped flat-leaf parsley
4 garlic cloves , crushed
1 tbsp hot smoked paprika
4 tbsp olive oil
½ tsp dried rosemary

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.

Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium

SLOW COOKED LAMB SHOULDER WITH TOMATOES AND CANNELLINI BEANS



SLOW COOKED LAMB SHOULDER WITH TOMATOES AND CANNELLINI BEANS image

Categories     Lamb

Yield 6 People

Number Of Ingredients 10

1 Lamb shoulder, bone in.
1 tablespoon olive oil for searing the lamb, additional tablespoon added to pot
1 x 400 gram tin chopped tomatoes
2 x 400g tins cannellini beans
4 sprigs rosemary
4 bay leaves
4 sprigs of thyme
4 cloves garlic
4 cups water
salt & pepper to taste

Steps:

  • Preheat the oven to 180C Sear the lamb over high heat then place in a large heavy casserole pan Add the remaining ingredients, except the cannellini beans, cover, and put into the oven. Cook for 2 - 3 hours minimum. Check for seasoning occasionally, and add additional water if required. Add the cannellinni beans 30 mins before you are ready to serve. Plate in rimmed bowls, sprinkle with some of the fresh herbs and a drizzle of olive oil. Serve with crusty bread

TUSCAN POT-ROASTED SHOULDER OF LAMB (CROCK POT)



Tuscan Pot-Roasted Shoulder of Lamb (Crock Pot) image

From the cookbook "making the most of your slow cooker". I am putting this here for safe keeping as i borrowed this book from my local library. The image looks fabulous - lamb falling off the bone with beans.

Provided by cookingpompom

Categories     European

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 1/2 kg lamb shoulder, bone removed and tied with string
3 large garlic cloves
12 small rosemary sprigs
115 g lean rindless bacon, chopped
1 onion, chopped
3 carrots, finely diced
3 celery ribs, finely diced
2/3 cup red wine
1 1/4 cups vegetable stock
14 ounces chopped tomatoes
3 sprigs fresh thyme
2 bay leaves
14 ounces cannellini beans, drained and rinsed
potato, to serve
crusty bread, to serve

Steps:

  • Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle.
  • While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too.
  • Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid.
  • Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision.
  • Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours.
  • Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender.
  • Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest.
  • Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid.
  • Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top.
  • Serve with potatoes and crusty bread.

Nutrition Facts : Calories 919.5, Fat 65, SaturatedFat 26.5, Cholesterol 193, Sodium 358.4, Carbohydrate 26, Fiber 6.4, Sugar 4.7, Protein 51.4

VIGNOLA CINQUE TERRE, SLOW ROASTED LAMB SHOULDER WITH BEANS



Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans image

Make and share this Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans recipe from Food.com.

Provided by Chuck Hughes

Categories     Lamb/Sheep

Time 12h50m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons garlic, chopped fine
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh sage, chopped fine
salt & freshly ground black pepper
fennel pollen, for seasoning
2 ounces cider vinegar
2 tablespoons honey
2 lbs lamb shoulder, de-boned
extra-virgin olive oil, for roasting
4 (3-ounce) pieces trimmed loin lamb
salt & freshly ground black pepper
extra-virgin olive oil
2 cups beans, washed and soaked in cold water overnight
1 small onion, julienne
1 sprig fresh rosemary
extra-virgin olive oil
1 tablespoon chopped fresh sage

Steps:

  • For the lamb shoulder:.
  • Preheat the oven to 290 degrees F.
  • Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack.
  • Roast for 4 hours, basting with the vinegar mixture every 45 minutes. Cover with tin foil to let rest.
  • For the beans:.
  • Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain.
  • Dress with some olive oil, the sage and some salt and pepper.
  • For the lamb loin:.
  • Preheat the grill to high heat.
  • Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.

Nutrition Facts : Calories 654.3, Fat 49.1, SaturatedFat 21.2, Cholesterol 163.7, Sodium 141.6, Carbohydrate 12.9, Fiber 1.1, Sugar 9.5, Protein 38.4

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