Eastern European Slow Braised Shoulder 2

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 an even coating. Then, sprinkle 1 tsp of cumin over the lamb, pressing it into the surface to adhere the spices.
2. Peel and thinly slice the 2 onions. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the lamb shoulder, searing each side until it develops a deep, rich brown color. This should take about 5 minutes per side, and the meat should easily release from the pot when it's ready to turn.
3. Remove the browned lamb from the pot and set it aside on a plate. Lower the heat to medium, then add the sliced onions to the same pot. Stir them occasionally, scraping up any browned bits from the bottom of the pot, until the onions are soft and translucent, with a slight golden hue.
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, maintaining a gentle simmer. Allow the lamb to braise for approximately 2 to 3 hours. The lamb is done when it is fork-tender and the meat easily pulls away from the bone, with the liquid reduced to a flavorful, slightly thickened sauce.
6. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Serve the braised lamb shoulder hot, accompanied by rice, crusty bread, or a fresh salad, allowing everyone at the table to share and enjoy.