Filipino 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 it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, massaging it into the surface to infuse the flavors.
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. Brown the meat on all sides, turning occasionally, until it develops a deep, rich color. This should take about 8-10 minutes, and it's crucial for building flavor.
3. While the lamb is browning, peel and slice 2 onions thinly. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the sliced onions to the same pot, reducing the heat to medium. Sauté the onions until they become soft and translucent, absorbing the flavors left in the pot from the lamb.
4. Return the browned lamb shoulder to the pot with the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, allowing the lamb to braise slowly.
5. Let the lamb braise for approximately 1.5 to 2 hours, checking occasionally. The lamb is done when it is fork-tender and the meat easily pulls apart. The liquid should have reduced slightly, creating a flavorful sauce.
6. Before serving, taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the tender lamb shoulder with steamed rice, crusty bread, or a fresh salad, allowing everyone to share and enjoy this comforting Filipino dish.