Step 1

Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.

Step 2

Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.

Step 3

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.

Step 4

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.

Step 5

Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.

Step 6

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.

Step 7

Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.

Step 8

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.

Step 9

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).