Recipe by Chef Jaime Carmody, Out of Thyme Kitchen Studio; courtesy of American Lamb Board (americanlamb.com)
Makes 3 to 4 servings
6 T. chili powder
4 T. ground cumin
2 T. ground coriander
1 T. ground cinnamon
1 T. garlic powder
2 each American Lamb Shanks (2 ½ lbs. total)
1 T. oil
Salt and pepper, to taste
2 to 3 12-oz. bottles dark beer (Negro Modelo)
4 T. apple cider vinegar
2 to 3 T. tomato paste
To serve:
12 to 16 each corn tortillas
1 each avocado, cut into slices
½ each red onion, sliced and pickled in vinegar/sugar
1 each lime, cut into wedges
Cilantro, for garnish
Wilted greens, for garnish
Combine chili powder, cumin, coriander, cinnamon, garlic powder, salt and pepper in a bowl and rub all over shanks. Heat a large oven-safe pan over high heat and add oil. Brown shanks on all sides. Reduce heat to medium, deglaze with beer and vinegar and add tomato paste. Make sure liquid covers shanks almost completely. Cover and simmer, or place in the oven, for 3 to 4 hours. To speed up the cooking time, set Instapot on high and cook for 45 minutes and let steam escape naturally.
When tender, remove shanks from liquid and shred meat. Reduce sauce to glaze and toss shredded meat back into sauce and keep warm; discard bones. Warm tortillas and place meat on each tortilla (or 2 tortillas for street-taco style), top with avocado, onion, lime, greens and garnish with cilantro.
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