INGREDIENTS

For the Lamb

• 1 and 1/2 lbs boneless lamb shank, cut into large cubes Have your butcher do this

• 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 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!

Store leftovers in an airtight container for 3-4 days.