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Peruvian Slow Braised Shoulder

Serves 4 to 6 Entree meat

Peruvian Slow Braised Shoulder

Peruvian Slow Braised Shoulder is a beloved staple at home tables across Peru, where the art of seasoning by instinct and the generous use of fat bring out the best in a humble lamb shoulder. This dish captures the essence of Peruvian home cooking with its emphasis on intuitive preparation, allowing each cook to infuse their own touch into the meal. It’s a dish that speaks to the heart of family dining, where recipes are shared and savored without fanfare.

The lamb shoulder, tender from a slow braise, is imbued with the earthy warmth of cumin and the sweetness of softened onions. A touch of sea salt and black pepper ties the flavors together, creating a rich and comforting experience. This dish invites you to savor each succulent bite, encouraging a leisurely pace at the table, where conversation flows as easily as the food.

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 all sides are coated. This step infuses the lamb with a warm, earthy flavor characteristic of Peruvian cuisine.
  2. Peel and finely slice the 2 onions. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the lamb shoulder, searing each side until it develops a deep, golden-brown crust. This should take about 5 minutes per side, and the browning adds depth to the flavor.
  3. Remove the browned lamb from the pot and set it aside. In the same pot, add the sliced onions, stirring frequently. Cook them until they become translucent and start to caramelize, which should take about 5 minutes. This process will release the onions' natural sweetness, enhancing the dish's overall flavor.
  4. Return the 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, allowing the lamb to braise slowly.
  5. Let the lamb braise for approximately 2 to 3 hours, checking occasionally. The meat is done when it is tender enough to be easily pulled apart with a fork, and the liquid has reduced to a rich, flavorful sauce. Adjust the seasoning with more salt and pepper if needed.
  6. Once the lamb is tender, remove it from the pot and let it rest for a few minutes. Slice or shred the meat as desired, then return it to the pot to absorb the sauce. Serve the Peruvian Slow Braised Shoulder with rice, bread, or a fresh salad, ensuring each serving is generously coated with the savory sauce.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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