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Vietnamese Slow Braised Shoulder 2

Serves 4 to 6 Entree meat

Vietnamese Slow Braised Shoulder 2

Vietnamese Slow Braised Shoulder 2 is a dish that finds its place at the heart of family meals, capturing the essence of home cooking in Vietnam. This recipe reflects the way Vietnamese cooks approach their craft: with a careful hand for seasoning and a generous use of fat, creating a dish meant for sharing. It's the kind of meal that gathers everyone around the table, without the fuss of formal occasions, but with all the warmth and comfort that home-cooked food brings.

The dish delivers a savory embrace, with tender lamb shoulder slowly infused with the earthy depth of cumin and the gentle sweetness of softened onions. The braising method ensures that every bite melts in your mouth, with flavors that are both robust and soothing. Seasoned with the cook’s instinct rather than exact measures, it invites you to taste as you go, adjusting to your preference. Serve it simply, letting the flavors speak for themselves, in the same generous spirit it was cooked.

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 well-coated. This will infuse the lamb with a warm, earthy flavor as it cooks.
  2. Peel and thinly slice 2 onions. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the lamb shoulder to the pot. Brown the meat on all sides, turning it carefully with tongs, until it develops a deep, rich color. This should take about 5-7 minutes per side, and the onions should start to soften and caramelize in the oil.
  3. Once the lamb is browned, pour in 500 ml of water, ensuring the liquid covers at least half of the meat. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, leaving a small gap for steam to escape. Allow the lamb to braise slowly, checking occasionally to ensure the liquid maintains a gentle simmer.
  4. Continue cooking the lamb for about 2-3 hours, or until the meat is tender and easily pulls apart with a fork. The liquid should have reduced slightly, creating a flavorful sauce that coats the meat. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
  5. Once the lamb is tender and the sauce is to your liking, remove the pot from the heat. Let the meat rest for a few minutes before serving. Serve the Vietnamese Slow Braised Shoulder with steamed rice, crusty bread, or a fresh salad, allowing everyone at the table to enjoy the rich, savory flavors.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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