Home Cook Together. Celebrate Life.

VietnameseAuthentic Cuisine

Vietnamese Slow Braised Shoulder 3

Serves 4 to 6 Entree meat

Vietnamese Slow Braised Shoulder 3

Vietnamese Slow Braised Shoulder 3 is a dish that finds its roots in the comforting embrace of home kitchens across Vietnam. This recipe captures the essence of familial warmth, with each cook adding their personal touch to the salt and fat, ensuring the dish is both rich and deeply flavorful. Traditionally, this dish graces the table during leisurely family meals, where sharing is as integral as the flavors themselves.

The braised shoulder offers a tender and succulent experience, with the lamb absorbing the subtle warmth of cumin and the sweetness of onions. The generous use of fat enriches each bite, while the seasoning is a gentle balance, tailored by the cook's hand. This is a dish meant for sharing, inviting everyone to gather around and savor the rich tapestry of taste and texture.

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 1 tsp cumin, ensuring the spices are evenly distributed over the entire surface of the meat. This step enhances the flavor and helps to tenderize the lamb as it cooks.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the lamb shoulder. Brown the meat on all sides, turning it carefully to achieve a deep, rich color. This caramelization adds depth to the final dish.
  3. While the lamb is browning, peel and thinly slice 2 onions. Once the lamb is evenly browned, remove it from the pot and set it aside temporarily. Add the sliced onions to the same pot, stirring them in the remaining oil and lamb drippings until they become soft and translucent, which will take on a slightly golden hue.
  4. Return the browned lamb shoulder to the pot with the softened onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, allowing the lamb to braise slowly. The meat is done when it is tender and easily pulls apart with a fork, which should take on a deep, rich brown color and a fragrant aroma.
  5. Once the lamb is tender, taste the braising liquid and adjust the seasoning with additional fine sea salt and black pepper as needed. Stir well to incorporate any adjustments.
  6. Serve the Vietnamese Slow Braised Shoulder 3 with steamed rice, crusty bread, or a fresh salad, allowing the rich flavors of the lamb and its braising liquid to complement the sides. This dish is meant to be shared, embodying the communal spirit of a Vietnamese home meal.
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…

Explore Vietnamese cuisine