Sticky Chipotle Lamb With Caramelised Corn Recipes

CHIPOTLE BRAISED LAMB SHANKS

Chipotle Braised Lamb Shanks image

The meat from the shank is the tastiest part of the lamb. As lamb is a grazing animal and stands probably 90 percent of the time, the leg muscles get more developed and flavorful. Braised meats take a little more time to cook, but not much time to prepare. They're really very simple and almost foolproof, and the end result is really luscious, flavorful meat. It takes a little longer, but you get the best results if you cook them at as low an oven temperature as possible-around 200°F. Serve these tacos with this richly flavored filling during the colder months, when appetites yearn for something earthy and substantial. Shredding the meat along the grain produces pieces that better retain both moisture and flavor. The meat is best eaten the day it is cooked. Place the meat back in the sauce to reheat.

Yield makes 10 tacos

Number Of Ingredients 13

Ingredients

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.

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