Braised American Lamb Tacos
3 1/2 - 4 hrs.
3 1/2 - 4 hrs.
- 4 American lamb shanks, about 3-4 pounds
- 3 tablespoons canola or vegetable oil
- 1 tablespoon Kosher salt
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon ground cinnamon
- 3 cups beer
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 6 garlic cloves, peeled and smashed
- 2 bay leaves
- 1 large onion, peeled and quartered
- 1 orange, halved
- 1 cup water
- Small corn or flour tortillas
- 1 cup radishes thinly sliced
- 1 medium onion, minced
- ½ cup Cotija cheese
- Lime wedges for serving
- Optional toppings: salsa, guacamole, hot sauce
- Preheat oven to 325°F. Pat lamb shanks dry with a paper towel, season on all sides with Kosher salt.
- Combine chili powder, cumin, and cinnamon in a small bowl and whisk to combine.
- Heat 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.
- Add beer to the hot pan and scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend; whisk to combine.
- Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.
- Cover 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.
- Transfer lamb to a plate and pull meat by shredding with two forks. Discard fat and bones.
- To assemble tacos, place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges.
- As an option, 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.
Source: Well Seasoned Studio & The American Lamb Board