Korean Slow Braised Shoulder

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 black pepper. Sprinkle 1 tsp of cumin evenly over the meat, ensuring all sides are well-coated. This step is crucial to infuse the lamb with deep, aromatic flavors that are characteristic of Korean cuisine.
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 seasoned lamb shoulder into the pot. Brown the meat on all sides, turning occasionally, until each piece develops a deep, rich color. This caramelization adds depth to the final dish.
3. Remove the browned lamb from the pot and set it aside. In the same pot, add 2 sliced onions and sauté them in the remaining oil and lamb drippings. Cook the onions until they become soft and translucent, absorbing the flavors from the pot.
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 mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid, leaving a slight gap for steam to escape.
5. Allow the lamb to braise slowly for about 2 to 3 hours, checking occasionally. The meat is done when it is tender enough to pull apart easily with a fork, and the liquid has reduced to a flavorful, slightly thickened sauce. Adjust the seasoning with more salt and pepper if needed.
6. Once the lamb is tender and the sauce has reached the desired consistency, remove the pot from the heat. Let it rest for a few minutes to allow the flavors to meld. Serve the Korean Slow Braised Shoulder with steamed rice, crusty bread, or a fresh salad, inviting everyone to share in this comforting, communal meal.