Brasileiro Slow Braised Shoulder 2

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 tenderize it during cooking.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the lamb shoulder. Brown it on all sides, turning carefully with tongs, until it develops a deep, rich color. This step is crucial for building flavor, as the caramelization adds depth to the dish.
3. Remove the browned lamb from the pot and set aside. In the same pot, add 2 roughly chopped onions. Stir them occasionally, scraping up any browned bits from the bottom of the pot, until the onions are soft and translucent. This process should take about 5 minutes and will add sweetness and complexity to the braising liquid.
4. Return the lamb to the pot with the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer over medium heat, then reduce to low. Cover the pot with a tight-fitting lid and let it braise slowly. The lamb is done when it is fork-tender and easily pulls apart, which indicates that the connective tissues have broken down.
5. Once the lamb is tender, taste the braising liquid and adjust the seasoning with more salt and pepper if necessary. The flavors should be well-balanced, with a hint of cumin and the sweetness of the onions.
6. Serve the Brasileiro Slow Braised Shoulder 2 with your choice of rice, crusty bread, or a fresh salad. The dish should be moist and aromatic, perfect for sharing at the table.