A native of San Jose, Chef Carlos Perez was heavily influenced by his Mexican heritage. These savory braised lamb shank tacos, adding seasonings of bay leaves, cinnamon sticks and cloves, are an ode to classic Mexican cuisine.
Ingredients
- 1 carrot
- 1 celery stalk
- ¼ onion
- 2 tablespoons canola oil
- 4 garlic cloves
- 2 lamb shanks (6–8 ounces each)
- 6 cups chicken stock
- 2 bay leaves
- 2 cloves
- 1 cinnamon stick
- 3 sprigs thyme
- 10 peppercorns
- Kosher salt
- 8 corn tortillas
- Diced onion and cilantro (to garnish taco)
Preparation
Small dice carrot, celery and onion. Sauté these ingredients in canola oil for 3 minutes or until translucent. Add the garlic and lamb shanks and sear each side. Add the remaining ingredients and cover to begin braising the lamb. Turn the heat down to a simmer and let cook for 1 hour and 20 minutes. Remove from the heat and use a fork to pull the meat from the bone. Warm corn tortillas, add the lamb, diced cilantro and onions along with your favorite salsa. Enjoy!
About this recipe
Recipe shared by Loteria Taco Bar featured in Fall Harvest 2018 Issue
