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Lebanese Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

Lebanese Slow Braised Shoulder 2

Lebanese Slow Braised Shoulder 2 is a dish that speaks to the heart of home cooking, prepared just as it is in kitchens across Lebanon. This comforting meal is reserved for gatherings where the company of loved ones is essential, and the table becomes a canvas of shared experiences. It embodies the simplicity and warmth of family traditions, with each cook adding their own touch of salt by instinct.

The result is lamb that falls tenderly apart, infused with the earthy warmth of cumin and the sweetness of slowly softened onions. Generous in its use of fat, this dish delivers a rich and satisfying mouthfeel, balanced by a gentle seasoning of salt and black pepper. No meal plan needed—just a table full of friends ready to savor its sumptuous flavors.

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. Rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, massaging it in to enhance the flavor profile of the dish.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the lamb shoulder into the pot. Brown the meat on all sides, turning occasionally, until it develops a deep, rich color. This should take about 5-7 minutes per side. The browning process not only adds flavor but also helps seal in the juices.
  3. Once the lamb is well browned, remove it from the pot and set it aside on a plate. In the same pot, add the 2 onions, sliced thinly. Sauté the onions over medium heat, stirring frequently, until they become soft and translucent, absorbing the flavors left in the pot from the lamb.
  4. Return the browned lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer over medium heat.
  5. 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. 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 sauce.
  6. Taste the sauce and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-rounded with a hint of cumin and the natural sweetness of the onions.
  7. Serve the Lebanese Slow Braised Shoulder with rice, bread, or a fresh salad. The dish is meant to be shared, embodying the communal spirit of Lebanese home cooking.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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