If lamb shanks are unavailable you could use another cut like lamb shoulder or leg.
Ingredients:
6 lamb shanks, trimmed
lamb rub of choice
375ml dark beer/stout
2 cups vegetable stock
rosemary sprigs
3-4 garlic cloves
4 tomatoes
2/3 white onion
1 bunch coriander
1 jalapeno
1 lime
½ tsp salt
small corn or flour tortillas
pico de gallo (from above)
feta or cotija cheese
coriander
lime wedges, for serving
Directions:
Prepare your BBQ for indirect grilling at a temperature of around 120-135 degrees Celsius.
To prepare the shanks, cover the shanks on all sides with the rub of choice. Place onto the BBQ on an indirect heat, and smoke for approximately 2-3 hours until the internal temperature is around 70-80 degrees or until there is a nice bark.
Remove the shanks, and place into an open tray. Add in enough braising liquid to come halfway up the lamb shank, this will help to retain the crust on top. I’ll use about half stock and half of the stout, then add in the rosemary and garlic.
Return the shanks (in the tray) back to the BBQ (uncovered) and cook until the internal temperature is 97 degrees which will take another 2-3 hours. If you cover the shanks, this will reduce the cooking time but you’ll lose that delicious crust so it’s up to you.
Remove the shanks when at temperature, wrap in foil and set aside to rest. Reduce the liquid on the stove down to a jus which you can drizzle over your taco or dip it into. When ready to serve, shred the shanks using two forks.
For the pico de gallo, dice all ingredients and mix together.
Alternatively, use a food processor to combine all ingredients. You want it to be roughly chopped, and not minced. Add lime and salt to flavour.
To serve, place a generous spoonful of the pico de gallo in the base of the taco, top with the shredded lamb, feta and coriander. Serve with lime wedges and add hot sauce and other condiments as required.
