Shredded Lamb Tacos!
May 15, 2018 • 0 comments
- Servings: 6
- (4) Lamb Shanks
- (1) Yellow Onion, sliced 1/2 inch thick wedges
- (4 cups) Chicken Broth
- (2 Tablespoons) Olive Oil
- (2 tsp) Oregano, dried
- (2) Garlic clove, chopped
- (1 cup) Mint, fresh
- (1 cup) Italian Parsley leaves
- (2 Tablespoons) Red Wine Vinegar
- (1/2 teaspoon) Kosher Salt
- (1/4 teaspoon) Red Pepper Flakes
- (6 Tablespoons) Olive Oil
- (12 or more) Corn Tortilla, taqueria size
Preheat your slow cooker for saute, add olive oil to pan and brown the shanks on all sides.
Turn slow cooker heat to low, add onions and chicken broth to the shanks. Let cook for 6 hours. During this time prepare you Minty Chimichuri and Harissa Sauce.
Remove shanks from the crock pot and shred the meat, discarding the bones. Take a moment to preheat your oven to 400 and lightly crisp the shredded meat on a baking sheet for 5 mins. Be sure to spread the meat out over the pan so it crisps easily. Return to slow cooker to keep warm. When ready to serve, strain meat from broth, serve on taqueria size corn tortillas-first meat, chimichuri and then harissa.
Place garlic in the bowl of a food processor, and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively, chop everything finely by hand, the Chimichuri is fantastic either way.)Remove to a medium size bowl.
Next, add the vinegar, salt, and red pepper flakes to the mint/parsley mixture and stir until the salt has dissolved. Stir in the olive oil. Will keep for several days in the refrigerator.
Harissa Sauce (optional)
2 red bell peppers, halved and seeded
6 fresno chile peppers
1 habanero pepper
2 T vegetable oil
1/4 teaspoon caraway seeds
1/4 teaspoon corinder seeds
1/2 teaspoon ground cumin
1/2 teaspoon dried mint
1 teaspoon kosher salt
4 garlic cloves, peeled
1 lemon, juiced
1 T olive oil
Pre-heat oven broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut side down onto the sheet. Cook under the broiler until the skin of the peppers has blackened and blistered, 5-8 minutes. Place the blackened peppers into a bowl and seal tight with plastic wrap. Allow the peppers to steam as they cool about 20 mins. Remove and discard the skins.
Next, bring a large pot of lightly salted water to a boil add freson and habanero chiles and cook uncovered over medium heat until peppers start to soften, about 3 mins. Drain and set aside to cool. Remove seed membranes from chiles. (Wear Gloves)
Lastly, shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 mins. Use a mortar and pestle to crush toasted seeds; add cumin, mint, salt and crush until finely ground. Transfer spices to a blender and add roaster peppers, chiles, garlic, lemon juice, and oil; puree until smooth. Drizzle in olive oil at the end for just a few seconds. Top your shredded lamb tacos for a spicy kick!
Source: allrecipes.com/ Chef John's Harissa Sauces