Home Cook Together. Celebrate Life.

ColombianAuthentic Cuisine

Colombian Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

Colombian Slow Braised Shoulder 2

Colombian Slow Braised Shoulder 2 is a cherished staple at home tables across Colombia, capturing the essence of family-style cooking. This dish is lovingly prepared with an intuitive touch—salt measured by hand and fat embraced without hesitation. It's a reflection of the way Colombian families have long gathered around the table, sharing stories and meals seasoned with tradition.

The slow braise of lamb shoulder yields tender, deeply flavored meat, infused with the warmth of cumin and the subtle sweetness of onions. The generous use of oil ensures each bite is succulent, while the seasoning of fine sea salt and black pepper adds the perfect finish. Serve it with heart and appetite, as it was meant to be enjoyed.

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 freshly ground black pepper. Rub the seasoning into the meat, ensuring it is evenly distributed. Sprinkle 1 tsp of cumin over the lamb, pressing it into the surface to enhance the flavor infusion.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, carefully add the lamb shoulder. Sear each side until it develops a deep, golden-brown crust, which should take about 4-5 minutes per side. This browning step is crucial for building flavor.
  3. Remove the lamb from the pot and set it aside on a plate. Lower the heat to medium and add the 2 sliced onions to the same pot. Stir the onions, scraping up any browned bits from the bottom of the pot, until they become soft and translucent, releasing their sweet aroma.
  4. 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, then cover the pot with a tight-fitting lid.
  5. Reduce the heat to low and let the lamb braise slowly. The goal is to cook the lamb until it is tender enough to pull apart with a fork. This can take several hours, and you should occasionally check the liquid level, adding more water if necessary to maintain a gentle simmer.
  6. Once the lamb is tender and the flavors have melded together, taste the broth and adjust the seasoning with more salt and pepper if needed. The dish should have a rich, savory depth with a hint of cumin.
  7. Serve the Colombian Slow Braised Shoulder hot, accompanied by rice, bread, or a fresh salad. The dish is meant for sharing, embodying the communal spirit of Colombian home cooking.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

Explore Colombian cuisine