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Vietnamese Slow Braised Shoulder

Serves 4 to 6 Entree meat

Vietnamese Slow Braised Shoulder

Vietnamese Slow Braised Shoulder is a comforting dish often found gracing home tables across Vietnam. This dish reflects the heart of Vietnamese home cooking, where ingredients are measured by instinct and experience rather than by strict recipe. Salt is added with a discerning hand, and the richness of lamb fat is embraced, creating a dish that invites sharing and conversation among family and friends.

The result is a tender, aromatic experience that melds the warmth of cumin with the sweetness of softened onions, all enveloping the succulent lamb. The slow braising process allows the flavors to meld, yielding a dish that feels both earthy and luxurious, perfect for a family meal that lingers long into the evening.

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 of cumin. Make sure to rub the seasoning thoroughly into the meat, ensuring it is evenly coated. This step infuses the lamb with flavor and helps to tenderize it during cooking.
  2. Slice 2 onions thinly and set them aside. 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 seasoned lamb shoulder pieces in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. This browning step is crucial as it builds a flavorful base for the dish.
  3. Remove the browned lamb pieces and set them aside. In the same pot, add the sliced onions. Stir them occasionally, scraping up any browned bits from the bottom of the pot, until the onions are soft and translucent, about 5 minutes. These onions will add sweetness and depth to the braise.
  4. Return the browned lamb to the pot with the onions. Pour in 500 ml of water, ensuring the lamb is partially submerged. Bring the mixture to a gentle simmer over medium heat. Cover the pot with a lid, leaving a small gap for steam to escape, and reduce the heat to low. Allow the lamb to braise slowly, checking occasionally to ensure it remains at a gentle simmer.
  5. Continue braising the lamb for approximately 1.5 to 2 hours, or until the meat is tender and can be easily pulled apart with a fork. The liquid should have reduced slightly, and the aroma should be rich and savory.
  6. Taste the braising liquid and adjust the seasoning with additional fine sea salt and black pepper, if necessary. The flavors should be well-rounded and balanced. Serve the Vietnamese Slow Braised Shoulder with rice, bread, or salad, ensuring to spoon some of the flavorful braising liquid over the meat for added moisture and taste.
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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