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American Slow Braised Shoulder

Serves 4 to 6 Entree meat

American Slow Braised Shoulder

American Slow Braised Shoulder is a comforting staple that finds its place at the heart of many home-cooked meals across the country. It's the kind of dish you might find on a Sunday dinner table, where the air is filled with anticipation and the promise of a hearty meal. The tradition of braising lamb shoulder in this way has been passed down through generations, adapting slightly in each kitchen but always maintaining its essence.

The lamb, tender from slow cooking, is infused with the warm aroma of cumin and the sweetness of softened onions. The generous use of fat and hand-judged salt brings everything together, yielding a rich, savory flavor that coats each bite. It's a dish meant for sharing, inviting everyone to gather around and savor the moment.

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. Sprinkle 1 tsp of cumin evenly over the meat, ensuring all sides are coated. This step infuses the lamb with flavor and helps to form a crust during browning.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, carefully add the seasoned lamb shoulder. Brown the meat on all sides until it develops a deep, rich color, which should take about 3-4 minutes per side. This step is crucial for building flavor.
  3. While the lamb is browning, peel and slice 2 onions into thin rings. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the sliced onions to the same pot, stirring to coat them in the rendered fat and any browned bits left behind.
  4. Cook the onions over medium heat until they become soft and translucent, about 5-7 minutes. This process will help to sweeten the onions and add depth to the dish. Stir occasionally to prevent them from sticking to the pot.
  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 over medium heat.
  6. Once simmering, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the lamb to braise slowly for approximately 2.5 to 3 hours. The lamb is done when it is fork-tender and easily pulls apart with a gentle twist.
  7. Taste the braising liquid for seasoning, adding more salt and black pepper if necessary. The flavors should be well-balanced, with a rich, savory depth.
  8. Serve the American Slow Braised Shoulder hot, accompanied by rice, bread, or a fresh salad. The tender, flavorful lamb should be the centerpiece of a shared meal, perfect for family gatherings.
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.

Available soon on Amazon…

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