Chinese Slow Braised Shoulder

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. Rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, pressing it into the surface to enhance the flavor profile.
2. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the lamb shoulder. Brown the meat on all sides, turning it occasionally, until it develops a deep, rich color. This should take about 4-5 minutes per side, and the aroma should be nutty and savory.
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 pot, stirring them in the remaining oil and lamb drippings. Cook the onions until they are soft and translucent, absorbing the flavors from the pot.
4. Return the browned lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the liquid comes about halfway up the sides of the lamb. Bring the mixture to a gentle simmer, then reduce the heat to low.
5. Cover the pot with a tight-fitting lid and allow the lamb to braise slowly. Check occasionally to ensure a gentle simmer is maintained. The lamb is done when it is fork-tender and the meat easily pulls away from the bone, which should take about 2-3 hours.
6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional salt and black pepper if necessary. The sauce should be flavorful and slightly thickened from the onions.
7. Serve the Chinese Slow Braised Shoulder hot, accompanied by steamed rice, crusty bread, or a fresh salad. The lamb should be succulent, with a deep, savory flavor that pairs beautifully with the sides.