José Pizarro shares a warming casserole recipe inspired by his mother Isabel’s slow cooking on the family farm. The dish features melt-in-your-mouth lamb shoulder, velvety white beans, and kale, all simmered in a rich sauce with oloroso sherry for depth.
To prepare, brown 1.2kg lamb shoulder chunks in olive oil, then sauté onion, garlic, pimentón, and herbs. Add oloroso, tomatoes, and chicken stock, then braise in the oven for 2.5 hours until tender. Thicken the sauce with a fat and flour paste, stir in butter beans, and finish with blanched curly kale.
Serve hot with crusty bread to soak up the juices. This hearty casserole is perfect for November, bringing warmth and togetherness to the table.
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