slow cooked lamb shoulder with sherry and green olives

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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.

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)

Ingredients

Meals & Dishes