Middle Eastern 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 generously seasoning the 1.2 kg lamb shoulder with fine sea salt and black pepper, ensuring that the seasoning is evenly distributed over the entire surface of the meat. Sprinkle 1 tsp of cumin over the lamb, pressing it gently into the meat to help the flavors penetrate.
2. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the lamb shoulder to the pot. Brown the meat on all sides, turning it with tongs to ensure a deep, even color forms on the surface. This should take about 10 minutes, and the lamb should have a rich, caramelized crust.
3. Remove the lamb from the pot and set it aside on a plate. Add 2 sliced onions to the pot, using the residual heat to soften them. Stir occasionally, scraping up any browned bits from the bottom of the pot, until the onions are translucent and starting to caramelize, which should take about 5 minutes.
4. Return the browned lamb shoulder to the pot, nestling it among the onions. Pour in 500 ml of water, ensuring that the liquid comes halfway up the sides of the meat. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid.
5. Allow the lamb to braise slowly, checking occasionally to ensure the liquid is gently bubbling. Cook until the meat is tender and easily pulls apart with a fork, which should take about 2 to 3 hours. The lamb should be deeply infused with the flavors of cumin and onion, and the liquid should have reduced to a flavorful sauce.
6. Taste the sauce for seasoning, adding more fine sea salt and black pepper if needed. Serve the tender lamb shoulder with its sauce, accompanied by rice, bread, or a fresh salad for a complete meal.