Tender, melt in your mouth deliciousness – Tex-Mex style! This simple one pot recipe is fantastic and lends itself to creating amazing tacos. Don’t be afraid to experiment – put out additional toppings (crumbled blue cheese, sun-dried tomatoes, etc) and let your guests create their own. Yumolicious!
Salt and Pepper
3 tablespoons asado chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
3 ½ pounds bone-in lamb shanks
Sea salt and freshly ground black pepper
2 tablespoons Pecan oil (or mild olive oil)
3 cups Anchor Steam Port or similar dark beer
1/3 cup cider vinegar
2 tablespoons tomato paste
Soft flour or corn tortillas, warm
Avocado, thinly sliced
Red onion compote
Cilantro, loosely chopped (no stems!)
Combine the chili powder, cumin, coriander, and cinnamon to use as a spice rub.
Pat the lamb shanks dry with a paper towel. Liberally season the lamb shanks on all sides with salt and pepper and then coat the shanks with the spice rub.
Heat the oil in a cast-iron Dutch oven over medium-high heat. Add the shanks and sear for 3 minutes on each side. Reduce the heat and add the beer, vinegar, and tomato paste. Cover and gently simmer until the meat is fall apart tender, 3 to 4 hours. Turn the shank once half-way through the cooking process.
Transfer the lamb shanks to a cutting board and let them rest for 10-15 minutes. Place the Dutch oven over medium heat and gently simmer the braising juices until they’re reduced to a slightly thickened consistency. Skim any fat from the surface of the braising juices and discard.
Grab a fork and use it to pull the meat off the bone and pile it onto a platter. Pour the braising juices into a bowl for dipping. Serve the lamb on the tortillas and garnish with avocado, onion and cilantro. Hit them with a splash of lime and enjoy.