Here's What You'll Need
lamb shanks, canola oil, chili powder, cumin, ground cinnamon, brown sugar, beer, red wine vinegar, tomato paste, garlic, bay leaves, onion, orange, tortillas, rash, cotija, cilantro, lime
Make Spice Mix
Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.
Heat canola oil in a large dutch oven. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.
Make Braising Liquid
Add beer to the hot pan, then use a wooden spoon to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.
Return lamb to the pot, then add garlic, bay leaves, onion, and orange. Pour water on top. Cover and cook until meat is fork tender and falls off the bone.
Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.
Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges.