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Colombian Slow Braised Shoulder

Serves 4 to 6 Entree meat

Colombian Slow Braised Shoulder

Colombian Slow Braised Shoulder is a dish that finds its place on the home table, where family cooks judge salt by hand and embrace the richness of fat. This is not a restaurant interpretation but the comforting version that Colombian families are familiar with, prepared for casual gatherings or weekend meals when there is time to let flavors deepen and mingle.

The lamb shoulder, seasoned with cumin and black pepper, becomes tender and succulent, absorbing the earthy notes of onion. Each bite melts in the mouth, offering a satisfying balance of warmth and spice. This dish is meant to be shared, a centerpiece that invites everyone to savor its rich, comforting embrace.

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 1 tsp of cumin evenly over the meat, ensuring that all sides are well-coated. This step infuses the lamb with flavor and helps to tenderize it during cooking.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the lamb shoulder. Sear the meat on all sides until it develops a deep, golden-brown crust. This should take about 3-4 minutes per side, and the browning will enhance the flavor of the final dish.
  3. Remove the browned lamb from the pot and set it aside on a plate. Lower the heat to medium and add the sliced onions from 2 onions to the same pot. Cook the onions, stirring occasionally, until they are soft and translucent, picking up the browned bits from the bottom of the pot, which adds depth to the dish.
  4. Return the 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 meat. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
  5. Reduce the heat to low and allow the lamb to braise slowly for approximately 2 to 3 hours. Check occasionally to ensure the liquid is gently bubbling. The lamb is done when it is fork-tender and easily pulls apart with a gentle tug, and the liquid has reduced to a flavorful sauce.
  6. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. The sauce should be rich and savory, complementing the tender lamb. Serve the Colombian Slow Braised Shoulder with rice, bread, or a fresh salad, inviting everyone to share in this comforting, home-cooked meal.
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…

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