Recipe provided by | LINDSEY EATS LA
INGREDIENTS
FOR THE SHREDDED BRAISED LAMB SSAM
3 pound American Lamb Board shoulder
1/3 cup brown sugar
1 tablespoon soy sauce
1 tablespoon sherry vinegar
4 cloves garlic
3 tablespoons gochujang
3 tablespoons fermented soy bean paste
1 tablespoon hot chili paste
3 tablespoons white wine
2 white onions, roughly chopped
1/2 cup water
1 Asian pear, roughly chopped
salt and pepper to taste
DIRECTIONS
In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.
Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.
Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.
In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.
Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!
