About This Recipe
This braised lamb recipe is perfect for the cold season. Even on busy days, it's easy to prepare – just put the ingredients in a pot and let it simmer gently over low heat. When we actually made it, the lamb became surprisingly tender, and the simple seasoning brought out the natural deliciousness of the ingredients. It's ideal for those who want a rich meat flavor without it being too heavy, and for those who want to incorporate the goodness of bones.
Ingredients (Serves 2-3)
- Lamb shoulder loin 300g (block or thick slices)
- Shallots 2 pieces (approx. 120g total)
- Celery 1 stalk (approx. 60g)
- Bone broth 1 cup (approx. 240ml)
- Apple cider vinegar 1 tbsp
- Sea salt 1 tsp (adjust to taste)
- Cumin powder 1 tsp
- Ginger powder 1/2 tsp
- Bay leaf 1 piece
- Side dish: Pumpkin 1/4 piece (approx. 120g)
- Garnish: Italian parsley appropriate amount
- (Optional) Olive oil 1-2 tsp, a little black pepper
Instructions
- Cut the lamb shoulder loin into 5cm thick pieces and season lightly with sea salt. Peel and finely chop the shallots, and destring and finely chop the celery.
- In a heavy-bottomed pot (one with a tight-fitting lid / a Dutch oven is ideal), place the shallots and celery, then arrange the lamb on top. Add the bone broth, apple cider vinegar, sea salt, cumin, ginger powder, and bay leaf. Optionally, add a small amount of olive oil.
- Cover and heat over medium heat. Just before boiling, reduce the heat to low. Simmer slowly for 2-3 hours, ensuring as little steam as possible escapes. If the liquid almost evaporates midway, add a small amount of warm water or broth.
- While simmering, prepare the pumpkin side dish. Remove seeds and pulp, slice thinly to about 5mm, and sprinkle lightly with salt. Bake in a preheated oven at 160°C for about 20 minutes until tender (if you don't have an oven, you can steam-fry it in a frying pan).
- Once the meat is tender enough to fall apart with chopsticks, turn off the heat and remove the bay leaf. Take out the meat, let it rest for a bit, then cut or shred it into easy-to-eat pieces. Taste the broth, adjust with salt, and serve as a sauce.
- Arrange the lamb on a plate, garnish with roasted pumpkin and Italian parsley, and it's ready. Grinding black pepper at the end enhances the aroma.
Nutrition and Health Benefits
Lamb is rich in high-quality protein, iron, and B vitamins, supporting muscle and blood health. Using bone broth provides collagen and minerals, contributing to joint and skin health. Slow-braising at a low temperature reduces oil usage, and the concentrated flavor provides satisfaction even in small portions. Cumin and ginger powder are spices known to aid digestion and have anti-inflammatory properties. The accompanying pumpkin is rich in β-carotene (Vitamin A) and dietary fiber, which are beneficial for antioxidant effects and improving gut health.
Arrangement Tips
・Adding a small amount of red wine or tomato puree can change the flavor, creating a rich sauce.
・This recipe can also be applied to braised chicken or beef. If you dislike the strong flavor of lamb, use mutton and simmer for a longer time to develop a richer taste instead of lamb chops.
・Simmering root vegetables (carrots, onions, potatoes) together makes a satisfying one-pot main dish.
・If using a pressure cooker for a quicker finish, aim for 20-30 minutes of pressure cooking, then finish by baking the pumpkin in the oven.
・For a vegan version, replace lamb with soy meat or thick fried tofu, and substitute bone broth with vegetable broth.
Summary
Braised lamb, made with simple ingredients and minimal effort, is a dish where flavor and nutrition are locked in by slow cooking at a low temperature. When we actually made it, the meat was incredibly tender, and even the broth was delicious. Please try making it for a relaxed weekend meal or on a day when you want to warm your body. - geefee team