Lebanese 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 freshly ground black pepper. Rub the seasoning into the meat, ensuring it is evenly coated. Sprinkle 1 tsp of cumin over the lamb, massaging it into the surface to infuse the meat with flavor.
2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, carefully add the lamb shoulder. Sear each side until it develops a deep brown crust, which will take about 4-5 minutes per side. This browning step is crucial for building flavor.
3. While the lamb is browning, peel and slice 2 onions into thin rings. Once the lamb is well-browned, remove it from the pot and set it aside temporarily. Add the sliced onions to the pot, using the residual heat and fat to soften them, stirring occasionally until they become translucent and slightly caramelized.
4. Return the browned 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. This will help create a moist environment for braising.
5. Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and allow the lamb to braise slowly. Check occasionally to ensure the liquid remains at a gentle simmer, adjusting the heat as necessary.
6. Braise the lamb until it is tender enough to pull apart with a fork. This will take several hours, and you will know it's done when the meat is succulent and easily separates from the bone.
7. Once the lamb is tender, taste the braising liquid and adjust the seasoning with more salt and pepper if needed. Serve the Lebanese Slow Braised Shoulder with rice, bread, or a fresh salad, inviting everyone to share in this comforting dish.