INGREDIENTS
For the Lamb
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1 and 1/2 lbs lamb shank
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1-2 tbsp olive oil
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6 large garlic cloves, minced
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2 and 1/2 tsp cumin
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2 tsp oregano
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1/2 tsp salt
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1/4 tsp black pepper
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1 small lime, zested & juiced (about 2 tbsp)
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1 tbsp chili powder Use chopped chipotle chilis if you want more spice
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3/4 cup beef broth
For Serving
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tortillas
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cotija cheese
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red onion
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cilantro
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any other toppings as desired
DIRECTIONS
Marinate the Lamb: Add all lamb ingredients to a large tupperware container and stir to combine. Add the lamb and refrigerate at least 2 hours or up to 24.
Braise the Lamb: Preheat your oven to 350° F. Heat 1 tbsp olive oil in a large dutch oven (or similar oven-safe pot) over medium heat. Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes. The lamb meat will fall apart tender when tested with a fork when done. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.
Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings and serve!