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Chinese Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

Chinese Slow Braised Shoulder 2

Chinese Slow Braised Shoulder 2 is a dish rooted in the humble settings of home kitchens across China. This family recipe captures the essence of everyday Chinese culinary practices, where ingredients are measured by intuition and shared meals become a cherished routine. The approach is straightforward: a generous cut of lamb shoulder, seasoned with the earthy warmth of cumin and the gentle sweetness of onions, slow-cooked to perfection.

The result is a tender, succulent dish where the lamb yields easily to the fork, enveloped in a savory broth that speaks of comfort and warmth. The dish is all about balance, with the rich flavors of the lamb harmonized by the subtle spices, creating an experience that's both satisfying and deeply familiar.

Ingredients

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

Method

  1. Begin by cutting the 1.2 kg lamb shoulder into large chunks, approximately 2 inches each. Season the pieces generously with fine sea salt and 1 tsp cumin, ensuring each piece is evenly coated. This step helps to infuse the meat with flavor from the start.
  2. Peel and slice the 2 onions into thin half-moons. Set them aside for later use. The onions will add depth and sweetness to the dish as they cook down.
  3. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the lamb pieces in a single layer, being careful not to overcrowd the pot. Brown the lamb on all sides until a deep, rich color develops, which should take about 3-4 minutes per side. This caramelization adds essential flavor to the dish.
  4. Remove the browned lamb pieces from the pot and set them aside. Add the sliced onions to the pot, stirring frequently, and cook until they become soft and translucent. The onions should pick up the browned bits from the bottom of the pot, enhancing their flavor.
  5. Return the lamb to the pot with the onions. Pour in 500 ml of water, ensuring the lamb is mostly submerged. Bring the mixture to a gentle simmer over medium heat.
  6. Reduce the heat to low, cover the pot with a lid, and allow the lamb to braise slowly. Cook until the lamb is tender and easily pulls apart with a fork, which indicates that the connective tissues have broken down. This process will develop a rich, flavorful broth.
  7. Once the lamb is tender, taste the broth and adjust the seasoning with additional fine sea salt and black pepper as needed. The flavors should be well-balanced, with a hint of cumin and the sweetness of the onions.
  8. Serve the Chinese Slow Braised Shoulder 2 hot, accompanied by rice, bread, or a fresh salad. The dish is best enjoyed when shared, embodying the spirit of a Chinese home-cooked meal.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

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

Available soon on Amazon…

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