Beer-Braised
Lamb Tacos
By FBWorld Team
Lamb
is a wonderful springtime dish, but sometimes you just
need a change of pace with it. So instead of going with
a simple chop or shank, try this taco recipe for a fresh
take. Hope you enjoy it.
Beer-Braised
Lamb Tacos
Created by: Maryse Chevriere
Yields:
4 Servings
Ingredients:
Salt
Pepper
6 tbls. Chile Powder
4 tbls. Ground Cumin
2 tbls. Ground Coriander
1 tbls. Ground Cinnamon
2 bone-in Lamb Shanks (about 2 1/2 pounds total)
Vegetable Oil
Two-three 12-oz. bottles Dark Beer, (preferably Negra
Modelo)
4 tbls. Apple Cider Vinegar
2-3 tbls. Tomato Paste
1 package Corn Tortillas
1 ripe Avocado, (cut into slices)
1/2 Red Onion, (thinly sliced)
1 Lime, (cut into wedges, for garnish)
Procedures:
1. Combine the rub ingredients (salt,
pepper, chile powder, cumin, coriander, cinnamon) together
in a bowl and mix well. Rub all over the lamb shanks so
that they are completely covered with the spice mixture.
2. Place a large pot over high heat,
drizzle with a little vegetable oil, and add in the lamb
shanks. Sear the shanks for about 2-3 minutes on each
side.
3.
Reduce heat to low and once the pot is no longer scorching
pour in the beer, apple cider vinegar, and tomato paste
(if you add in the liquid when the pot is too hot it will
result in a very smoky apartment). Make sure that the
liquid covers the shanks almost entirely then cover the
pot and let it simmer for 3-4 hours. (If you want, you
can refrigerate the meat in the braising liquid overnight.)
4. Remove from heat and once the meat
has cooled slightly, enough for you to handle it, use
a fork to pull the meat from the bone. To serve, add some
of the shredded lamb to a corn tortilla, top with a few
slices of avocado, a couple pieces of sliced red onion,
and a squeeze of lime juice.
Recipe
courtesy of TheDailyMeal.com
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