Instruction

• step 1 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
• step 2 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
• step 3 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