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Lebanese Slow Braised Shoulder 3

Serves 4 to 6 Entree meat

Lebanese Slow Braised Shoulder 3

Lebanese Slow Braised Shoulder 3 is a cherished dish often prepared in the comforting setting of home kitchens, where the aroma fills the rooms slowly over the course of an afternoon. It's not reserved for special occasions, but rather a staple on many Lebanese tables, embodying the effortless generosity of a family meal. Here, the salt is measured by instinct, the oil flows freely, and the shoulder of lamb becomes the centerpiece for a shared culinary experience.

The final dish should be tender, with the lamb so soft it almost falls apart at the touch of a fork. The subtle warmth of cumin mingles with the sweetness of onions, creating a deeply satisfying and aromatic profile. This is a dish meant to be enjoyed together, with each person helping themselves to generous portions, savoring the flavors that have melded beautifully through slow, attentive cooking.

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, ensuring the seasoning is evenly distributed over the entire surface of the meat. Sprinkle 1 tsp of cumin over the lamb, rubbing it into the meat to infuse it with the spice's warm, earthy flavor.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the seasoned lamb shoulder. Sear the meat on all sides until it develops a deep, rich brown color, which should take about 3-4 minutes per side. This step is crucial for building flavor.
  3. While the lamb is browning, peel and thinly slice the 2 onions. Once the lamb is browned, remove it from the pot and set it aside temporarily. Add the sliced onions to the pot, stirring them in the residual oil and lamb drippings. Cook the onions until they are soft and golden, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
  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, then reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam and flavors.
  5. Allow the lamb to braise slowly on low heat, checking occasionally to ensure the liquid is gently bubbling. The lamb is done when it is fork-tender and easily pulls apart, which indicates that the connective tissues have broken down completely. This typically takes several hours, but the exact time will depend on the specific cut of meat.
  6. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-rounded and savory, with the cumin subtly enhancing the richness of the lamb.
  7. Serve the Lebanese Slow Braised Shoulder hot, accompanied by 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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