Spanish-style slow-cooked lamb shoulder & beans

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1To 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.
2. 2If you have the time, marinate for up to 24 hrs, but this is not essential.
3. 3Heat the ovenHeat the oven to 150C/130°C / 275°F fan/gas 2.
4. 4Heat the panWarm 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.
5. 5Pour over the stock, then bring to a boil. Nestle the lamb in the pan and cover, then tip into the oven and roast for 2 hrs.
6. 6Uncover and transfer the lamb to a plate using tongs.
7. 7Stir 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 has no pink left in the middle.
8. 8ServeTransfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.