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Slow-cooked lamb shoulder with sherry and green olives

Name: Slow-cooked lamb shoulder with sherry and green olives
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: Serves 6
Cuisine: Spanish recipes
Ingredients: 2 large onions, finely sliced; 2 garlic cloves, finely sliced; 2 tbsp olive oil; 3-4 oregano sprigs, leaves stripped; 150g green olives; 2kg lamb shoulder; 200ml fino sherry; 150ml fresh chicken stock (preferably homemade); 700g tinned plain gigante beans (or 2 x 400g tins butter beans), drained and rinsed (see Know How)

By: José Pizarro

Published: 1 Dec 21
Updated: 25 Mar 24

Slow-cooked lamb shoulder with sherry and green olives

José Pizarro’s slow-cooked lamb shoulder is roasted with oregano, olives and sherry to create a wonderful mix of flavours and tender meat.

You might also like our roast lamb shoulder with rice pilaf.

Easy
December 2021

Test kitchen approved

Serves 6
Hands-on time 15 min, plus around 3½ hours oven time

José Pizarro’s slow-cooked lamb shoulder is roasted with oregano, olives and sherry to create a wonderful mix of flavours and tender meat.

You might also like our roast lamb shoulder with rice pilaf.

Gluten-free recipes

Nutrition: per serving

Calories: 687kcals
Fat: 32.3g (12g saturated)
Protein: 70.4g
Carbohydrates: 15.9g (5.3g sugars)
Fibre: 7.5g
Salt: 1.4g

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Ingredients

2 large onions, finely sliced
2 garlic cloves, finely sliced
2 tbsp olive oil
3-4 oregano sprigs, leaves stripped
150g green olives
2kg lamb shoulder
200ml fino sherry
150ml fresh chicken stock (preferably homemade)
700g tinned plain gigante beans (or 2 x 400g tins butter beans), drained and rinsed (see Know How)

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Method

Heat the oven to 180°C fan/gas 6. Put the onions and garlic in a roasting tin, drizzle with oil and scatter over most of the oregano and the olives. Season the lamb and set it on top.
Roast the meat uncovered for 20 minutes, then add the sherry and stock and cover. Turn the oven to 140°C fan/gas 3 and cook for 2½-3 hours (see Know How).
Uncover and add the beans, then return to the oven for 10 minutes to warm them through.

Shred the lamb, scatter over the rest of the oregano and serve with the beans and onions.

Recipe from December 2021 Issue

Nutrition

Nutrition: per serving

Calories: 687kcals
Fat: 32.3g (12g saturated)
Protein: 70.4g
Carbohydrates: 15.9g (5.3g sugars)
Fibre: 7.5g
Salt: 1.4g

delicious. tips

Don’t waste it: Store leftover lamb covered in any pan juices in the fridge. It’ll keep for 2-3 days. Or portion into freezer bags and freeze for up to 3 months. Defrost in the fridge overnight, then gently reheat in a low oven.
Gigante beans, also known as Greek giant beans, are often sold tinned in a rich tomato sauce. If you can’t find plain beans for this recipe, cook your own (you’ll need 500g dry weight) or use regular butter beans instead. When done, the centre bone of the shoulder joint should be removable with little to no effort as the meat will slide off. If it’s not quite tender after the stated cooking time, put it back in the oven for another 30 minutes, then check again.