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Japanese Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

Japanese Slow Braised Shoulder 2

Japanese Slow Braised Shoulder 2 is a dish that finds its home in the comforting spaces of Japanese family kitchens. Traditionally enjoyed on cooler days, it brings warmth to the table, embodying the ingenuity of Japanese cooking methods that prioritize simple, yet deeply satisfying flavors. This recipe is a glimpse into how home cooks adapt and lovingly recreate meals meant for sharing with loved ones.

The dish offers a tender embrace of flavors, with lamb shoulder slowly braised to perfection, infused with the subtle warmth of cumin and the sweetness of softened onions. The generous use of fat ensures a rich, succulent texture, while salt and pepper are meticulously balanced by the cook's hand. This is a meal that invites diners to savor its depth, sharing in the joy of its creation.

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. Sprinkle 1 tsp of cumin evenly over the meat, ensuring all sides are well-coated. This step enhances the flavor and tenderizes the meat as it rests.
  2. Slice 2 onions into thin half-moons. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat until shimmering. Add the onions and sauté until they become translucent and slightly golden, about 5 minutes. This will add a sweet, aromatic base to the dish.
  3. Increase the heat to high and add the seasoned lamb shoulder to the pot. Brown each side of the meat deeply, turning occasionally to ensure an even color. This should take about 10 minutes. The deep brown crust will add depth and richness to the final dish.
  4. Once the lamb is well-browned, pour in 500 ml of water, ensuring the meat is partially submerged. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, leaving a small gap for steam to escape, and braise the lamb slowly. The meat is done when it is tender enough to be easily pulled apart with a fork, and the liquid has reduced to a flavorful sauce.
  5. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be well-balanced, with the cumin providing a warm, earthy note.
  6. Serve the Japanese Slow Braised Shoulder with steamed rice, crusty bread, or a fresh salad. The dish is designed for sharing, embodying the spirit of a Japanese home-cooked meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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