For the Lamb
- 1 and 1/2 lbs lamb shank
- 1-2 tbsp olive oil
- 6 large garlic cloves, minced
- 2 and 1/2 tsp cumin
- 2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small lime, zested & juiced (about 2 tbsp)
- 1 tbsp chili powder (use chopped chipotle chilis if you want more spice)
- 3/4 cup beef broth
For Serving
- Tortillas
- Cotija cheese
- Red onion
- Cilantro
- Any other toppings as desired
DIRECTIONS
Marinate the Lamb: Add all lamb ingredients to a large 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 the 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 hour 45 minutes to 2 hours 15 minutes. The lamb will fall apart tender when tested with a fork when done.
USDA recommends lamb reach an internal temp of 145°F with a 3 minute rest.
Remove the 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!