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Chinese Slow Braised Shoulder 3

Serves 4 to 6 Entree meat

Chinese Slow Braised Shoulder 3

Chinese Slow Braised Shoulder 3 reflects the essence of home-cooked meals across Chinese households, where the ingredients are chosen with care and the experience is about sharing. This dish captures the tradition of using generous amounts of fat and salt, judged by hand rather than measure, to create a comforting meal that resonates with the warmth of family kitchens. It's a dish that isn't bound to a specific festival or occasion but rather graces the table whenever a hearty, shared meal is desired.

The dish offers a tender embrace of lamb shoulder, infused with the earthy warmth of cumin and the subtle sweetness of onions. As it cooks slowly, the flavors meld into a rich, aromatic symphony, with the lamb becoming melt-in-your-mouth tender. Seasoned simply with fine sea salt and black pepper, its simplicity allows the quality of the ingredients to shine. Serve it as is, inviting everyone to partake in its comforting, communal essence.

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 5 cm each. Season the pieces generously with fine sea salt and 1 tsp cumin, ensuring each piece is well-coated. This step infuses the meat with flavor right from the start.
  2. Peel and thinly slice the 2 onions. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat until shimmering. Add the lamb pieces in batches, making sure not to overcrowd the pot, and brown them on all sides until they develop a rich, deep color. This should take about 3-4 minutes per side. Remove the browned lamb and set aside.
  3. In the same pot, add the sliced onions. Sauté them in the remaining oil and lamb fat over medium heat, stirring occasionally, until they become translucent and start to caramelize, releasing a sweet aroma.
  4. Return the browned lamb pieces 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, then reduce the heat to low. Cover the pot with a lid, leaving a small gap for steam to escape, and let it braise slowly.
  5. Allow the lamb to braise for approximately 2 to 3 hours, checking occasionally. The lamb is done when it is tender enough to be easily pulled apart with a fork and the sauce has thickened slightly, coating the meat with a glossy sheen.
  6. Taste the braising liquid and adjust the seasoning with additional fine sea salt and black pepper if needed. The flavors should be well-balanced, with the cumin subtly enhancing the lamb's richness.
  7. Serve the Chinese Slow Braised Shoulder 3 hot, accompanied by steamed rice, crusty bread, or a fresh salad. The dish is meant to be shared, embodying the spirit of a Chinese family 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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