Spanish-style slow-cooked lamb shoulder & beans - Good Food Middle East

Ingredients

• 2½ kg lamb shoulder
• 1 tbsp olive oil
• 2 onions, roughly chopped
• 4 carrots, roughly chopped
• 1 garlic bulb, outer layers peeled and cut in half
• 500ml chicken stock
• 3 x 400g cans butter beans, drained and rinsed
• 460g jar roasted red pepper, drained and roughly chopped
• 300g jar pitted black olives, drained
• 4 tbsp chopped flat-leaf parsley
• 4 garlic cloves, crushed
• 1 tbsp hot smoked paprika
• 4 tbsp olive oil
• ½ tsp dried rosemary