Lamb Shank Tacos

When your family bakes 40 dozen or so cookies, savory is what’s for dinner. Lamb is an under used protein that I had in the freezer, so I went with what I had in house. I went Greek with the spice palate, so the cookie dough taste was gone. I hope you like it.

2 lamb shanks
1 28-ounce can of whole peeled tomatoes
6 ounces red wine
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon cinnamon
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 teaspoon black pepper
4 soft taco shells
1 leek
8 ounces goat cheese
4 ounces Italian blend cheese
Olive oil for cooking

Heat pan to medium and add olive oil.

Sprinkle shanks with salt and pepper.

Brown shanks on all sides.

Place shanks in 9 x13 oven-safe dish and add canned tomatoes, wine, basil, red pepper, oregano, cinnamon, rosemary, and thyme.

Cover with foil and place in 300 degrees for 3 hours or until meat is falling off bone.

Remove bones and fat and shred meat; return meat to pan.

In a small pan, add olive oil and cleaned, thinly sliced leeks.

Crumble goat cheese.

Warm tortillas and place in tea towel.

Heat lamb and tomatoes.

Taco shells
Lamb and tomatoes
Goat cheese
Italian cheese

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