Slow-cooked lamb with butter beans

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Serves: 6

By Lotster

(3 Votes) 3


  • 300ml chicken stock

  • 1 bunch parsley

  • 1 lemon zested

  • 1 leek finely chopped

  • 1 lamb shoulder bone in, about 2.2kg

  • 300ml red wine

  • 2 bay leaves

  • 1 bulb garlic cloves separated and peeled

  • 400g tin chopped tomatoes

  • 2 onions finely chopped

  • 2-3 carrot finely chopped

  • 3 tins butter beans rinsed and drained

  • 3 sprigs thyme

  • 3 sprigs rosemary


  1. Rub lamb shoulder all over with salt and pepper. Using point of a knife, make about 12 incisions in the skin side.
  2. In each one, stuff a quarter of a clove of garlic (use 3 in total).
  3. In a large roasting tin, heat a good splash of olive oil on the hob, add the lamb and brown well on al sides - this will take up to 15 mins.
  4. Make sure is a decent colour, as won't get much opportunity to brown in the oven. Remove from tin and keep to one side
  5. Throw the chopped veg and remaining garlic in to the roasting tin with the herbs and cook over a medium heat for about 5 mins, stirring occasionally, until they start to soften; add a splash more oil if needed.
  6. Pour in the tomatoes, wine and stock and bring to a bubble. Place the lamb on top, skin side down.
  7. Cover roasting tin securely with a large sheet of foil (seal properly around edges) and place in the oven for two hours.
  8. When the 2 hours are up, stir in the beans and turn over lamb, so it's skin side up.
  9. Replace the foil and return to oven for 2 more hours. By now, the meat should be tender and easily pulled from the bone.
  10. Season the veg and beans and stir well. Then add a handful of chopped parsley, plus the grated zest of lemon (we just do a squeeze of lemon here). Serve!

Handy Hint

Full recipe with whole shoulder takes 4 hours in oven, but we halve the recipe using a half shoulder, 2.5 hours cooking time, served with mash and we get enough for 3-4 to be honest. You can also use cannelini beans or any other white beans on cupboard and I have always omitted the parsley.

Additional Information

  • lamb

  • carrot

  • Make Ahead

  • Slow cooker

  • Meat

  • Winter

  • Main Course

  • tomato

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  • 1stMrsFrugal 26/03/13 18:44

    I made this for a Sunday lunch with friends and it went down very well with grown-ups and kids. There was a lot of liquid so it might be worth omitting the stock, but on the other hand I reheated the leftovers (the veggies, butterbeans and liquid from the pan plus small amount of lamb) and added dumplings for a fantastic weekday supper for 2 adults a few days later.

  • 30/03/09 21:42

    Great recipe, cheap cut of meat and ingredients that you can keep in the store cupboard. Tasty and tender.

  • Lotster 21/10/08 20:45

    A cheap cut with amazing flavours, a huge hit with my son and various guests. Long but not hard, gets easier each time.