Lamb
4 American lamb shanks, about 3-4 lbs
3 tbsp Canola or vegetable oil
1 tbsp Kosher salt
2 tbsp Chili powder
1 tbsp Cumin
1 tbsp Ground cinnamon
3 Beer
2 tbsp Red wine vinegar
2 tbsp Tomato paste
6 Garlic, peeled & smashed
2 Bay leaves
1 Onion, peeled & quartered
1 Orange, halved
1 cup Water
Serving
Corn or flour tortillas
1 cup Radishes, thinly sliced
1 Medium onion, minced
0.50 cup Cotija cheese
Cilantro
Lime wedges for serving
Additional topping suggestion
Salsa
Guacamole
Hot sauce
Lamb
1Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.
2Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.
3Heat canola oil in a large dutch oven over medium-high heat. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.
4Add beer to the hot pan, then use a wooden spoon or spatula to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.
5Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.
6Cover and cook until meat is fork tender and falls off the bone, about 3 – 3 ½ hours. Uncover and allow lamb to rest about 15 minutes until cool enough to handle
7Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.
8Optional: strain braising liquid into a medium sauce pan. Cook over medium-high heat until reduced and thickened, about 10 minutes. Can serve on the side.
Assemble Tacos
9Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges (and reduced sauce, if using).
Ingredients
Lamb
4 American lamb shanks, about 3-4 lbs
3 tbsp Canola or vegetable oil
1 tbsp Kosher salt
2 tbsp Chili powder
1 tbsp Cumin
1 tbsp Ground cinnamon
3 Beer
2 tbsp Red wine vinegar
2 tbsp Tomato paste
6 Garlic, peeled & smashed
2 Bay leaves
1 Onion, peeled & quartered
1 Orange, halved
1 cup Water
Serving
Corn or flour tortillas
1 cup Radishes, thinly sliced
1 Medium onion, minced
0.50 cup Cotija cheese
Cilantro
Lime wedges for serving
Additional topping suggestion
Salsa
Guacamole
Hot sauce
Directions
Lamb
1Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.
2Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.
3Heat canola oil in a large dutch oven over medium-high heat. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.
4Add beer to the hot pan, then use a wooden spoon or spatula to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.
5Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.
6Cover and cook until meat is fork tender and falls off the bone, about 3 – 3 ½ hours. Uncover and allow lamb to rest about 15 minutes until cool enough to handle
7Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.
8Optional: strain braising liquid into a medium sauce pan. Cook over medium-high heat until reduced and thickened, about 10 minutes. Can serve on the side.
Assemble Tacos
9Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges (and reduced sauce, if using).
Braised American Lamb Tacos
