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Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.
Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.
Heat canola oil in a large dutch oven over medium-high heat. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.
Add beer to the hot pan, then use a wooden spoon or spatula to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.
Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.
Cover and cook until meat is fork tender and falls off the bone, about 3 - 3 ½ hours. Uncover and allow lamb to rest about 15 minutes until cool enough to handle.
Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.
Optional: strain braising liquid into a medium sauce pan. Cook over medium-high heat until reduced and thickened, about 10 minutes. Can serve on the side.
Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges (and reduced sauce, if using).