- Category: Goat Recipes
Ingredients
- 2 goat shanks
- 1 tablespoon cumin powder
- 1 cup sherry vinegar
- 1 cup extra-virgin olive oil
- 10 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cinnamon
- 2 teaspoons chile powder
- 2 tablespoons light brown sugar
- 16 ounce can tomato sauce
- Kosher salt and freshly ground pepper
- 1 jalapeno pepper, chopped (optional)
- Corn tortillas*, warmed, for serving
- White onions, chopped
Instructions
- Combine cumin, vinegar, olive oil, garlic, red pepper flakes, cinnamon, brown sugar, chile 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 350 degrees F. 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 cilantro and onions.