Ingredients:

Ingredients:

 

- 1 lamb shoulder (about 3-4 pounds)

- 1 can of white beans, drained and rinsed

- 1 onion, diced

- 3 cloves of garlic, minced

- 1 tablespoon olive oil

- 1 teaspoon paprika

- 1 teaspoon cumin

- 1 teaspoon dried oregano

- Salt and pepper, to taste

 

 

 

Direction:

Instructions:

 

 

1. Preheat your oven to 300°F (150°C).

2. Season the lamb shoulder generously with salt, pepper, paprika, cumin, and oregano. Rub the seasoning into the meat to ensure it is evenly coated.

3. Heat 1 tablespoon of olive oil in a large, oven-safe pot over medium-high heat. Once hot, add the lamb shoulder and cook for about 5 minutes on each side, until it is nicely browned.

4. Remove the lamb from the pot and set it aside on a plate.

5. In the same pot, add the diced onion and minced garlic. Cook for about 3-4 minutes, until they are softened and fragrant.

6. Add the drained and rinsed white beans to the pot, along with a pinch of salt and pepper. Stir to combine.

7. Place the lamb shoulder on top of the beans in the pot.

8. Cover the pot with a lid and transfer it to the preheated oven.

9. Let the lamb and beans cook for about 3-4 hours, until the meat is fall-off-the-bone tender.

10. Once done, remove the pot from the oven and let it cool for a few minutes.

11. Use two forks to shred the lamb into smaller pieces (discarding any excess fat).

12. Serve the slow-cooked lamb shoulder and beans in bowls, drizzled with the juices from the pot. Enjoy!