Recipe and image provided by the American Lamb Board
Makes 50 servings
The Marinade:
10 dried Guajillo chile peppers, stemmed and seeded
10 dried Ancho chile peppers, stemmed and seeded
5 c. water
⅓ c. apple cider vinegar
5 whole cloves, stems removed
3 garlic cloves
1 roma tomato, quartered
½ medium white onion, coarsely chopped
1 T. dried oregano
2 ½ t. kosher or sea salt
1 t. black pepper
½ t. ground cinnamon
½ t. ground allspice
3 T. safflower or vegetable oil
In a large heated skillet over medium heat, add Guajillo and Ancho peppers; toast for no more than 20 seconds per side. In a medium saucepan, add peppers and water. Cook over medium heat for 12 to 15 minutes, until peppers are softened and rehydrated. In a blender, add peppers, 2 cups of cooking liquid, vinegar, cloves, garlic, tomato, onion, oregano, salt, black pepper, cinnamon and allspice; puree until smooth. Wipe out saucepan; add oil. Heat pan over medium heat for 1 to 2 minutes; add pureed marinade. Partially cover; cook for 10 to 12 minutes, stirring often, until color darkens and mixture thickens to a paste-like consistency. Set aside; cool for at least 1 hour.
The Lamb:
8 lbs. bone-in American Lamb shanks*
Banana leaves (optional)
Fresh or dried avocado leaves (optional)
Citrus Purple Cabbage Slaw (recipe follows)
Pickled Radish Crema (recipe follows)
50 white corn tortillas
Rinse lamb; pat dry. In a large non-reactive dish, add lamb; cover completely and rub marinade into lamb. Cover; refrigerate for 2 to 24 hours.
In a large roasting pan, unfold banana leaves; arrange in layers on roasting rack leaving a generous amount of overlap on pan’s long sides for wrapping the meat. (Alternatively use long pieces of foil.) Place meat on top of leaves; use marinade to cover. Place avocado leaves on top of the meat; fold banana leaves over to cover meat. (Cover tightly with foil.) Slow roast for 8 to 10 hours, until meat easily comes off the bone. Let rest for 15 to 20 minutes before opening banana leaves; discard leaves. Shred meat as desired.
The Citrus Purple Cabbage Slaw:
½ c. fresh orange juice
¼ c. fresh lime juice
2 T. olive oil
2 T. brown sugar
1 t. kosher salt
½ t. black pepper
2 large carrots, grated
½ red cabbage, cored and shredded
¾ c. chopped fresh cilantro
In a large bowl, whisk together orange juice, lime juice, oil, sugar, salt and pepper. Add carrots and cabbage; toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in cilantro before serving.
The Pickled Radish Crema:
1 c. shaved radish
2 T. lemon juice
1 T. white vinegar
½ T. salt
1 qt. Mexican crema
Salt and pepper to taste
In a bowl, combine radish, lemon juice, vinegar and salt; let stand 1 hour. In a blender, combine radish mixture and crema; blend until smooth. Add salt and pepper to taste.
To serve: Grill white corn tortillas until charred and hot, place 2 ounces of shredded lamb meat in taco shell. Top with Citrus Purple Cabbage Slaw and Pickled Radish Crema.
*To simplify, use American Lamb precooked shoulder meat. Simmer the precooked American Lamb shoulder meat in marinade sauce for 30 minutes.