| Cook Time | 2 Hours |
| Servings | Serves |
Ingredients
- 2 Goat Shanks
- 1 tablespoon Cumin Powder
- 1 cup Sherry Vinegar
- 1 cup Extra Virgin Olive Oil
- 10 cloves Garlic Cloves minced
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Cinnamon
- 2 teaspoons Chilli Powder
- 2 tablespoons Brown Sugar
- 1 can Tomato Sauce 16 ounce can
- Kosher Salt and Freshly Ground Pepper
- 1 Jalapeno Pepper chopped (optional)
- Corn Tortillas warmed, for serving
- White Onions chopped
Ingredients
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Instructions
- Combine cumin, vinegar, olive oil, garlic, red pepper flakes, cinnamon, brown sugar, chilli powder and tomatoes; whisk to combine.
- Put the goat shanks in a large bowl and add 2/3 of the marinade; coating on all sides.
- Preheat the oven to 170 degrees C. Season the shanks with salt and pepper, transfer to the oven and braise until very tender, about 2 hours. (Flip the lamb shanks at 1 hour).
- Remove from the oven and let cool slightly. Skim off any excess fat and spoon any reduced marinade from the pan into a small mixing bowl and mix with the reserved (uncooked) marinade.
- Remove the shanks and pull the meat off the bone, discarding the bones and fat.
- Shred the meat with your fingers (or forks) and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat.
- In a dry pan, brown tortillas on both sides.
- Divide the goat among corn tortillas and top with coriander and onions.
Recipe Notes
Credit : https://rossottiranch.com/recipes/recipe/braised-goat-shank-tacos/
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