Tender Spanish-Style Slow-Cooked Lamb Shoulder & Beans

Season the lamb chunks generously with salt and black pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat.

Sear the lamb chunks in batches until they develop a deep brown crust, about 3 to 4 minutes per side. Remove the lamb from the pot and set it aside on a plate.

Turn the heat down to medium, then add the chopped onion and minced garlic to the remaining fat in the pot. Sauté for about 5 minutes until the onions are soft and translucent.

Stir in the smoked Spanish paprika and cook for 30 seconds until highly fragrant, being careful not to let it burn. Pour in the dry white wine, scraping up all the browned bits from the bottom of the pot, and let it simmer until reduced by half.

Return the lamb and its juices to the pot, then add the diced tomatoes, beef broth, and the fresh rosemary sprig. Bring the mixture to a boil, then cover with a tight-fitting lid, lower the heat to low, and simmer gently for 90 minutes until the meat is starting to get tender.

Gently stir in the drained butter beans and continue to simmer, covered, for another 15 to 20 minutes until the beans are warmed through and the lamb is melt-in-your-mouth tender.

Remove the rosemary sprig and discard. Ladle the hearty lamb and bean stew into deep bowls, garnish with a sprinkle of fresh parsley, and serve alongside crusty rustic bread for dipping.