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YIELD

8 servings

TYPE

Dinner

TIME

4 hours

LEVEL

Intermediate

Here's What You'll Need

1

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

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Make Spice Mix

2

Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.

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Sear Lamb

3

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.

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Make Braising Liquid

4

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.

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Cook Lamb

5

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.

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Shred Lamb

6

Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.

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Assemble Tacos

7

Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges.

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