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Japanese Slow Braised Shoulder

Serves 4 to 6 Entree meat

Japanese Slow Braised Shoulder

Japanese Slow Braised Shoulder is a comforting dish often found on home tables, especially during family gatherings or chilly evenings. This recipe captures the essence of Japanese home cooking, where the balance of flavors and textures is crafted with care and intuition rather than precise measurements. It's the kind of dish you might find in a cozy Japanese kitchen, served straight from the pot to a table surrounded by loved ones.

The braised lamb shoulder becomes meltingly tender, with the onions and cumin creating a warm, fragrant backdrop. The use of generous fat ensures a rich depth of flavor, while the hand-judged salt and pepper provide just the right seasoning. Serve it simply, perhaps with steamed rice or crusty bread, allowing the succulent flavors to shine and bring warmth to the table.

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 1 tsp of cumin. Ensure the seasoning is evenly distributed over the entire surface of the meat to enhance the flavor during cooking.
  2. Peel and slice the 2 onions into thin rings. Set them aside for later use. This will allow them to be added quickly when needed.
  3. 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 it occasionally, until it develops a deep, rich color. This should take about 8-10 minutes, and the browning will add depth to the final dish.
  4. Remove the browned lamb from the pot and set it aside temporarily. Add the sliced onions to the same pot, stirring them in the remaining oil and lamb drippings. Cook the onions until they are soft and translucent, which should take about 5 minutes.
  5. Return the 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 and allow the lamb to braise slowly.
  6. Let the lamb braise for about 2 to 3 hours, checking occasionally. The lamb is done when it is tender enough to easily pull apart with a fork, and the liquid has reduced to a flavorful sauce.
  7. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if needed. Serve the Japanese Slow Braised Shoulder with rice, bread, or a fresh salad, allowing everyone to share and enjoy the meal together.
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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