These Lamb Barbacoa Tacos are full of flavor and make the perfect dinner on busy nights. They're incredibly easy to make and are braised to tender perfection in the oven! Dress them up with your favorite toppings for a dinner the whole family will love.
1 and 1/2lbsboneless American lamb shank, cut into large cubesHave your butcher do this
1-2tbspolive oil
6largegarlic cloves, minced
2bay leaves
2 and 1/2tspcumin
2tsporegano
1/2tspsalt
1/4tspblack pepper
1smalllime, zested & juiced (about 2 tbsp)
1tbspchili powderUse chopped chipotle chilis if you want more spice
3/4cupbeef broth
For Serving
tortillas
cotija cheese
red onions
cilantro
any other toppings as desired, like salsa verde
Instructions
Marinate the Lamb: Add the lamb and all remaining ingredients for the marinade to a large tupperware container and stir to combine, rubbing it all over the lamb. Refrigerate at least 2 hours or up to 24.
Braise the Lamb: Preheat your oven to 350° F. Heat 1 tbsp olive oil in a large dutch oven (or similar oven-safe pot) over medium heat. Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes. The lamb meat will be fall apart tender when tested with a fork when done.
Serve + Store: Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings - sliced onion, cilantro, etc. and serve! Store leftovers in an airtight container for 3-4 days.
Notes
Nutrition info includes 1 of 8 tortillas with a serving of meat, and 1 portion out of a 1/2 cup of cotija cheese.