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American Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

American Slow Braised Shoulder 2

American Slow Braised Shoulder 2 finds its roots in the comforting kitchens of family homes across the United States. This dish is a quintessential fixture at Sunday dinners, where the pace is leisurely, and the focus is on creating a meal that brings everyone to the table. Crafted with care, this recipe reflects the American penchant for hearty, robust flavors, passed through generations with the same love and attention to detail.

Expect a tender, flavorful lamb shoulder that falls apart with the touch of a fork, infused with the earthy warmth of cumin and the sweetness of slow-cooked onions. The generous use of salt and pepper enhances the natural richness of the lamb, creating a dish that is both simple and deeply satisfying. This is the kind of meal that invites you to linger, savoring each bite in good company.

Ingredients

  • 1.2 kglamb shoulder
  • 2onions
  • 2 tbspoil
  • 1 tspcumin
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 1.2 kg lamb shoulder generously with fine sea salt and black pepper. Rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, massaging it into the surface to infuse the flavor.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned lamb shoulder. Brown the meat on all sides, turning it carefully with tongs, until each side is deeply colored and a crust forms. This should take about 3-4 minutes per side, but focus on achieving a rich brown color rather than timing.
  3. While the lamb is browning, peel and slice 2 onions into thin half-moons. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the sliced onions to the pot, using the residual oil and lamb drippings to sauté them. Stir occasionally, cooking until the onions are soft and translucent, about 5-7 minutes.
  4. Return the browned lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the liquid comes about halfway up the sides of the lamb. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam.
  5. Allow the lamb to braise slowly on low heat. Check occasionally, ensuring the liquid remains at a gentle simmer. The lamb is done when it is fork-tender and easily pulls apart, which will be evident when the meat begins to fall away from the bone.
  6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional salt and black pepper if necessary. Stir to combine the flavors evenly. Serve the lamb shoulder with its braising juices, accompanied by rice, bread, or a fresh salad for a complete meal.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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