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.

Assembly:
Taco shells
Lamb and tomatoes
Leeks
Goat cheese
Italian cheese

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