Eastern European Slow Braised Shoulder 3

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 thoroughly, ensuring even coverage. Sprinkle 1 tsp of cumin over the lamb, pressing it into the surface to infuse the flavor deeply into the meat.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, carefully add the lamb shoulder. Brown the meat on all sides, turning it occasionally, until a deep, rich color forms on the surface. This should take about 10 minutes, and the lamb should have a caramelized crust that locks in flavor.
3. Remove the lamb from the pot and set it aside on a plate. Lower the heat to medium and add the 2 onions, sliced, to the same pot. Sauté the onions until they become translucent and start to caramelize, which will take about 5 minutes. This step enhances the sweetness of the onions and adds depth to the dish.
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 meat. Bring the mixture 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 for about 2 to 3 hours. Check occasionally, ensuring the liquid is gently bubbling. The lamb is done when it is fork-tender and easily pulls apart with a fork, and the liquid has reduced to a flavorful sauce.
6. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. The sauce should be rich and savory, complementing the tender lamb. Serve the slow-braised shoulder with rice, bread, or a fresh salad, inviting everyone to share in this comforting Eastern European meal.