Tequila Lime Shank Tacos
Forgotten no more! Turn your shanks into these delicious tequila-infused Mexican lamb tacos; it’ll challenge everything you thought you knew about the cut.
Tequila Lime Shank Tacos
This recipe comes to us from Ethan Demi, a hunting guide, self-proclaimed “wild game nerd,” and friend of Montana Knife Company.
4
20 minutes
5 hours
400
Mexican
Dinner
Let’s talk about shanks.
If you’re a hunter, you might be guilty of overlooking these underappreciated cuts. But when cooked just right, shanks give the mighty backstrap a run for its money.
Today, we’re turning them into tequila-infused Mexican lamb tacos that’ll challenge everything you thought you knew about venison.
Ingredients
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- 2 deer shanks (or lamb shanks, if you’d like a more traditional Mexican lamb taco)
- Avocado oil (I prefer this for its high smoke point)
- Salt and pepper
- 1 cup tequila (save the good stuff for your margarita!)
- 2 quarts chicken stock
- 1 large white onion, quartered
- 2 jalapeños, thickly sliced
- 5 cloves garlic, minced
- 1 tsp. ground cumin
- 1 lime, halved
- 4 cilantro sprigs
- 3 Tbsp. agave nectar
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- Corn tortillas
- Halved grape tomatoes
- Sliced jalapeños
- Crumbled queso fresco
- Sliced avocado
- Cilantro leaves and lime wedges for garnish
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Directions
Start by giving those shanks a good rubdown with oil, salt, and pepper.
Preheat your oven to 300°F and heat a dutch oven on the stovetop over medium-high heat.
Brown those shanks on all sides in the dutch oven. This step is crucial for developing flavor, so take your time.
Add the stock, tequila, onion, jalapeños, garlic, cumin, cilantro, and limes to the dutch oven. Squeeze that lime juice into the braising liquid before tossing the lime halves in. You want the liquid to just cover the shanks, so adjust the stock as needed.
Bring everything to a boil, then cover and transfer to the oven. Let it braise for five hours, checking occasionally to ensure the liquid just covers the shanks.
When the meat is practically falling off the bone, remove the shanks from the liquid and pull the meat apart with two forks (or cut it with your favorite culinary knife).
Heat up a cast iron skillet over high heat and add half the shredded meat. We’re looking for a slight crisp here, not charcoal. Once the ends start to crisp, drizzle half the agave nectar over the meat and let it caramelize for about a minute. Repeat with the other half of the meat.
Warm up your tortillas in the oven or on a lightly oiled pan. Then, it’s assembly time.
Layer your warm tortillas with the crispy, sweet-and-savory shank meat, then add your toppings: a sprinkle of queso fresco, a few tomato halves, some sliced jalapeños if you’re feeling brave, a couple of avocado slices, and a handful of cilantro leaves.
Finish with a squeeze of lime, and you’ve got some Mexican lamb tacos that’ll make your taste buds dance.
