"November takes me straight back there. It is the month for food that warms you, dishes made to sit in the centre of the table and to bring everyone close. Lamb shoulder loves a slow cook, turning soft and rich, especially when cooked with alubias blancas (white beans) to soak up the sauce, while a good splash of oloroso gives it a deeper, rounder flavour than any red wine ever could."
"Season the lamb, then fry it in batches until nicely browned all over, adding more oil as necessary (you'll probably need another two tablespoons' worth). As each batch of meat is browned, scoop it into a large bowl. Heat the remaining tablespoon of oil in the same casserole and fry the onion, stirring to lift all the gnarly brown bits off the base and sides of the pan, for about five minutes, until softened."
Slow, oven-braised lamb shoulder becomes tender and richly flavored when cooked with alubias blancas to absorb the sauce and a splash of oloroso for depth. The recipe serves six with 15 minutes prep and about 3 hours 20 minutes cooking time. The method begins by browning seasoned lamb in batches, then softening onion and adding garlic, smoked pimentón, thyme and oregano before deglazing with oloroso. Chopped tomatoes and good chicken stock are added, the casserole is covered and transferred to a low oven, then finished with flour, butter beans and curly kale until textures and flavours meld.
Read at www.theguardian.com
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