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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