Lamb Shank Tacos

Serves 4

INGREDIENTS
Rub
- 1.5 lb lamb shank
- 1 tablespoon fenugreek seeds
- 2 teaspoon fennel seeds
- 2 peppercorns
- salt

Braising Liquid
- 6 garlic cloves
- 3 bay leaves
- water
- 1 tablespoon salt

Cabbage Slaw
- 1/2 red cabbage, thinly sliced
- 1 carrot, shredded
- 1 inch ginger, minced
- 1 garlic clove, minced
- 5 peppercorns
- 2 tablespoons honey
- 2 teaspoon sherry wine vinegar
- salt

Other
- 1 onion, chopped and soaked in cold water
- Cracked pepper
- Chile Limón
- Sprouts
- Your favorite hot sauce
- Corn tortillas, 4-6

INSTRUCTIONS
1 - For the spice rub, grind the fenugreek, fennel seeds, and peppercorns in a mortar and pestle or spice grinder. Coat the lamb shank with the spice blend and salt at least 2 hours in advance of cooking. Refrigerate until time to cook.
2 - Remove the lamb 30 minutes before cooking. Turn the oven on to 300°. Brown the lamb on all sides with a little olive oil and butter in a dutch oven. Then add the braising liquid: water (until the lamb is halfway submerged), garlic cloves, salt, and bay leaves. Braise the lamb, covered, for about 3 hours until falling off the bone. Check occasionally to make sure that there is still liquid in the pot. If need be, add extra water.
3 - In the meantime, thinly slice the cabbage and add to a bowl with shredded carrot, and minced garlic and ginger. Heat a sauté pan on medium-high heat with olive oil and butter. Add cabbage, ginger, garlic, and ginger and cook for about 2-3 minutes. Add the sherry vinegar, honey, peppercorns and salt and cook until tender. Taste for seasoning and add more honey if it’s too acidic. The cabbage can be served hot or cold.
4 - When the lamb is finished, heat up a cast-iron skillet and toast the corn tortillas. Top with sprouts, chopped white onion if you like (soaked for at least 30 minutes in cold water), hot sauce, Chile Limón, and a little cracked pepper.