Slow-Cooked Lamb Shoulder With Green Beans Recipe (2024)

I would love the instructions for the slow cooker method

Am I supposed to add the shredded meat to the skillet with the green beans?

" When ready to serve, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add blanched beans and stir-fry for 1 minute, then add a pinch of red-pepper flakes. Cook just a bit longer, until the pan juices and shredded meat are warmed through, tossing well. Transfer to a serving dish. Sprinkle with parsley, dill and mint." A step is skipped in these directions, yes? When you stir fry the beans you add the meat and pan jus?

When the meat gets added to the beans is IMPLIED in step 6, though not stated explicitly: "Cook just a bit longer, until the pan juices and shredded meat are warmed through, tossing well."For a slow cooker, I'd probably do this, although I haven't actually tried it as yet. The results will be like the conventional oven roast method rather than the grill:1. start the slow cooker on High.2. follow step 2, but don't add water yet.3. cook herbed and oiled roast for 1 hour on High.4. add 1c

Looking forward to trying this, but before anyone else does: braised green beans are really delicious and would make this recipe easier.Serious Eats has an article/recipe that explains the technique - long story short, you may want to add a little vinegar to the braise (and of course the flavor profile will change a little). I plan to add them at the last hour or so. And the beans will still perfectly healthy. The available nutrients just change, they don't go away.

I made this with a boned lamb shoulder. After cooking I pulled away the fat and bones and shredded it. We all thought it was delicious but not quite enough of the jus. After cooling it was a delicious concentrated gel that I diluted some.Next time I may throw lamb bones in a separate pot with the herbs, spices and liquid and cook alongside.

Tasty! I added a touch of vinegar near the end and I was generous with the red pepper. The green beans were perfect and the lamb was delicious and tender.

We made this dish in the oven following the recipe. It was delicious. The aroma alone will make you swoon!

I made this with a boned lamb shoulder. After cooking I pulled away the fat and bones and shredded it. We all thought it was delicious but not quite enough of the jus. After cooling it was a delicious concentrated gel that I diluted some.Next time I may throw lamb bones in a separate pot with the herbs, spices and liquid and cook alongside.

I’ve made this with shoulder and with leg. Prefer the leg as it was less greasy. Two things with leg: after 2.5 hours I pulled the meat apart a little but covered it again and cooked for another 30 mins. Also had baharat spice blend in the pantry which I subbed for the spices in the recipe. Divine. Happened to have leftover turmeric rice (NYT recipe) and it was a delicious meal. Every Tanis recipe I’ve made has been on the money.

A variation I learned from a Lebanese friend: Instead of olive oil, I brown the meat in a couple of T of rendered (clarified) butter, which imparts a complex, nutty favor. I mix shoulder and shank, cut crosswise into three pieces. (I used to use neck, too, but no longer see it.) The marrow/shank bones give lots of flavor. Ratio: one-to-one, lamb to green beans. Over a couple of hours (stovetop, low heat, adding a bit of water as needed) the beans soften, cook down. Moist and delicious.

Like all of David’s recipes this was fresh, delicious and straightforward. The lamb at Costco is quite good but they sold the shoulder in steaks only. Three lbs of steaks works perfectly in the Dutch oven. Glad I resisted the Instant Pot as you need the lamb to roast uncovered at the end.

could I exchange the lamb for a beef chuck roast?

The recipe calls for one cup of water to be added to the pan and then to maintain 2 inches of water while cooking. Two inches of water? Can’t this vary depending on the sizes of the roast and the dish? Could someone please elaborate on this detail?

If anyone tries this in the instapot with good results, please share!:)

Could this be done in an instant pot?

What are the directions for the slow cooker?

Delicious! Unusual! Simple. Also Keto.

I can’t get lamb shoulder. Can this be made (well) with boneless lamb leg?

When the meat gets added to the beans is IMPLIED in step 6, though not stated explicitly: "Cook just a bit longer, until the pan juices and shredded meat are warmed through, tossing well."For a slow cooker, I'd probably do this, although I haven't actually tried it as yet. The results will be like the conventional oven roast method rather than the grill:1. start the slow cooker on High.2. follow step 2, but don't add water yet.3. cook herbed and oiled roast for 1 hour on High.4. add 1c

For a slow cooker, I'd probably do this, although I haven't actually tried it as yet. The results will be like the conventional oven roast method rather than the grill:1. start the slow cooker on High.2. follow step 2, but don't add water yet.3. cook herbed and oiled roast for 1 hour on High.4. add 1cup BOILING water and turn the cooker down to Low.5. cook on low for 3 hours.6. proceed to finish original recipe as directed, adding meat to stir-fried beans and chili flakes.