Korean 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, pressing it into the surface to adhere.
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. Once the oil shimmers, add the lamb shoulder to the pot.
3. Brown the lamb shoulder on all sides, turning it carefully to achieve a deep, even color. This should take about 5-7 minutes per side. The goal is a rich, caramelized crust that will enhance the flavor of the braise.
4. Remove the browned lamb from the pot and set it aside. Add the sliced onions to the pot, stirring them in the remaining oil and lamb drippings. Cook until the onions are soft and translucent, picking up any browned bits from the bottom of the pot.
5. Return the 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.
6. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb to braise slowly for about 2 to 3 hours, checking occasionally to ensure the liquid is gently bubbling. The lamb is done when it is tender and can be easily pulled apart with a fork.
7. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional salt and black pepper if necessary. Serve the Korean Slow Braised Shoulder 2 with rice, bread, or a fresh salad, allowing diners to enjoy the tender meat and flavorful broth.