CHIPOTLE BRAISED LAMB SHANKS

Chipotle Braised Lamb Shanks image

Yield makes 10 tacos

Number Of Ingredients 13

2 (14-ounce) bone-in lamb shanks, silver skin trimmed away
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
4 cups lamb (or mushroom) stock
1/2 ounce dried wild mushrooms (such as porcini), rehydrated (page 161)
1 dried pasilla de Oaxaca chile
5 large dried pasilla negro chiles
3 small carrots, cut into 1/2-inch dice
2 sprigs fresh thyme
1/2 teaspoon cumin seed
3 garlic cloves, dry-roasted (page 158)
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Sautéed mushrooms, caramelized onions

Steps:

Season the lamb shanks with salt and pepper. In a large, heavy braising pan, heat the oil over high heat. Sear the shanks until browned on each side, 2 minutes per side. Decrease the heat to low. Add all remaining ingredients except tortillas and garnish to the pan, cover, and simmer over low heat until the meat starts to fall off the bones, about 4 hours.
Remove from the heat. Strain the braising liquid and return the strained liquid to the pan. Cook over low heat until thickened and saucelike, about 30 minutes. Shred the meat by hand and return to the pan. Serve immediately or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.