Recipe developed by Rustic Joyful Food; recipe and photo courtesy of the American Lamb Board
Makes 3 braised American lamb shanks and 16 taquitos
The Shredded Braised American Lamb Shank:
1 T. olive oil
3 American lamb shanks
1 white onion, sliced
3 cloves fresh garlic
5 - 6 dried New Mexico chili pods
2 T. kosher salt
2 - 3 c. water
Preheat the oven to 300°F. Heat a 5-quart enamel coated or heavy bottom baking dish with a lid over medium heat. Add the olive oil. Brown the shanks on all sides, add the onions, garlic, paprika, and dried chilies. Add the water. Place the lid on and braise in the oven for 3 to 4 hours. Check the liquid levels every hour to make sure it hasn’t evaporated. Add more if needed. Remove the shanks and allow to cool slightly. Remove the meat and any cartilage from the bones.
Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.
The Taquitos:
16 corn tortillas
2 c. neutral oil
4 c. shredded braised American lamb shank
Heat the oil in a skillet to roughly 300°F. Cook each tortilla for 10 to 15 seconds to soften. Remove and place onto a paper towel lined plate to soak up excess oil. Lay the cooked tortillas on a board and gently fill with 2 tablespoons of shredded lamb shank. Roll tightly away from yourself. Repeat this process until you’ve filled all tortillas. Gently place the rolled taquitos seam side down in the oil and fry in batches of 5 or 6 for roughly 5 to 7 minutes total. Rotate the taquitos often to brown evenly. Remove taquitos and set on a paper towel lined plate to drain excess grease.
The Creamy Jalapeño & Cilantro Sauce:
1½ c. cups sour cream
2 - 3 tablespoons olive oil
1/8th of a white onion
2 green onions
1 jalapeño
Juice of one juicy lime
Salt and pepper to taste
Place all ingredients into a food processor and whirl until smooth. Drizzle on top of taquitos.
(The sauce keeps up to 4 days in the refrigerator.)