Recipe Provided By"Blue Bowl"
- 1- and 1/2-pound boneless American lamb shank or shoulder, (cut into large cubes).(Have your butcher do this)
- 1-2 tablespoon olive oil
- 6 large garlic cloves, (minced)
- 2 and 1/2 teaspoon cumin
- 2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small lime, (zested & juiced), (about 2 tbsp)
- 1 tablespoon chili powder, (use chopped chipotle chilis if you want more spice)
- 3/4 cup beef broth
- For Serving
- Cotija cheese
- Red onion
- Any other toppings as desired
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 degrees 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 145 degrees F with a 3-minute rest.
Serve + Store: 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.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest