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Filipino Slow Braised Shoulder

Serves 4 to 6 Entree meat

Filipino Slow Braised Shoulder

Filipino Slow Braised Shoulder is a dish that takes its roots from the heart of Filipino home cooking, where each ingredient is meticulously measured by instinct rather than scale. With its generous use of fat and salt, this dish finds its place at family tables, especially on leisurely weekends when the pace of life slows down and meals are meant to be savored and shared.

This braised shoulder offers a tender embrace of flavors, where the rich, earthy notes of cumin blend seamlessly with the sweetness of softened onions. The lamb, juicy and succulent, absorbs the warm spices and salt, creating a comforting depth of taste that's unmistakably Filipino. A dish best enjoyed with loved ones, it invites everyone to partake in its simple yet profound pleasures.

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 place the lamb shoulder into the pot. Brown the lamb on all sides, turning as needed, until it develops a deep, golden-brown crust. This should take about 5-7 minutes per side, and the crust should be richly colored but not burnt.
  3. Remove the browned lamb from the pot and set it aside on a plate. In the same pot, add the 2 onions, sliced thinly. Sauté the onions in the remaining oil and lamb drippings over medium heat until they become soft and translucent, stirring occasionally to prevent sticking.
  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 over medium heat, then reduce the heat to low. Cover the pot with a tight-fitting lid.
  5. Allow the lamb to braise slowly on low heat for about 2 to 3 hours. Check occasionally to ensure the liquid is gently bubbling and not boiling vigorously. The lamb is done when it is tender enough to be easily pulled apart with a fork, and the liquid has reduced to a flavorful, slightly thickened sauce.
  6. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the tender, slow-braised lamb shoulder with steamed rice, crusty bread, or a fresh salad, ensuring each serving is accompanied by the rich sauce.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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