American Slow Braised Shoulder 3

Ingredients

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

Method

1. Start by seasoning the 1.2 kg lamb shoulder generously with fine sea salt and freshly ground black pepper. Rub the seasoning into the meat thoroughly, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, pressing it into the surface to adhere.
2. Peel and slice 2 onions into thin rings. Set them aside for later use.
3. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned lamb shoulder. Sear each side until it develops a deep brown crust, about 3-4 minutes per side. This browning step is crucial for developing flavor.
4. Remove the lamb from the pot and set it aside on a plate. Add the sliced onions to the same pot, stirring them in the remaining oil and lamb drippings. Cook until the onions are soft and translucent, scraping up any browned bits stuck to the bottom of the pot for added flavor.
5. Return the browned lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer.
6. Lower the heat to maintain a slow simmer, cover the pot with a lid, and let the lamb braise. Cook until the lamb is tender and easily pulls apart with a fork, which should take about 2 to 3 hours. The meat should be succulent and infused with the flavors of the cumin and onions.
7. Once the lamb is tender, taste the braising liquid and adjust the seasoning with more salt and pepper if necessary. Serve the lamb shoulder warm, accompanied by rice, bread, or a fresh salad, allowing the rich, aromatic flavors to be shared at the table.