Persian 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. Sprinkle 1 tsp of cumin evenly over the meat, ensuring that all sides are coated. This step infuses the lamb with flavor and prepares it for browning.
2. Peel and thinly slice 2 onions. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the lamb shoulder. Brown the meat on all sides until it develops a rich, deep color, about 3-4 minutes per side. This caramelization is crucial for building flavor.
3. Remove the browned lamb from the pot and set it aside. Add the sliced onions to the same pot, using the oil and lamb drippings to sauté them. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onions are soft and golden, which should take about 5-7 minutes.
4. Return the 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. Bring the mixture to a gentle simmer over medium heat. This begins the braising process, which will tenderize the lamb.
5. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb to braise slowly, turning occasionally, until it is fork-tender. This may take several hours, and you will know it's done when the meat easily pulls apart with a fork and the liquid has reduced to a flavorful sauce.
6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be well-balanced and savory, enhancing the natural flavors of the lamb.
7. Serve the Persian Slow Braised Shoulder with rice, bread, or a fresh salad. The tender lamb and rich sauce are perfect for sharing at a family table, embodying the spirit of Persian home cooking.