I mentioned in one of my earlier posts that I have a menu goal board. Every month I scribble down proteins I want to cook with and build a little flavor profile. Lamb, Beef, and Shrimp remained untouched on this board. I had some left over tequila I planned to polish off after work and felt obligated to pair it with an appropriate dinner. What better a match than fajitas? But I wanted a worthy protein; something I haven’t cooked with in awhile. Shrimp? “No, too easy.” Ground Beef? “What am I, a teenager?!” Lamb? “Ding, Ding! We have a winner.” I went searching for lamb shoulder but to my dismay the grocery store was out. My disappointment was apparent. So they suggested Lamb Shank instead. I’m looking at these club sized shanks thinking to myself, “here’s a challenge”. Will this even translate well on the soft tortillas I have in my cart? No matter, I was game to try. Did you see what I just did there? GAME! wink*wink* To do the lamb shank justice I unboxed my new shiny Instapot (a toy I have been itching to try) that I received as a gift. This is definitely a recipe meant to be shared and repeated among good friends. Just don’t forget the tequila.

Ingredients:

• Lamb Shank ( 2 pounds)
• Flour Tortillas
• Red Pepper (1, chopped)
• Green Pepper (1, chopped)
• Red Onion (1/3 cup, chopped)
• Jalapeno (1/4 cup, diced)
• Avocado ( 1, medium to large, sliced)
• Fresh Lime Juice (2 tablespoons)
• Cilantro (1 cup, chopped)
• Cumin ( 3 tablespoons)
• Chili Powder (2 teaspoons)
• Garlic Powder (2 teaspoons)
• Paprika (1 tablespoon)
• Black Pepper (1 tablespoon)
• Olive Oil (1 tablespoon)
• Plain Yogurt (1 cup)
• Goat Cheese
• Coarse Salt (3 teaspoons)

Instructions:

1. Pre-warm your instant pot.
2. While your instant pot is warming up, season your lamb with cumin (2 tablespoons), chili powder, salt (2 teaspoons), garlic powder, black pepper, and paprika. Braise your lamb shanks on the stove top in a skillet.
3. Transfer your lamb to the instant pot, add olive olive oil, lime juice (1 tablespoon), and cook for 1 hour and 15 mins. Set braising skillet aside.
4. While lamb is cooking prepare your peppers, onion, cilantro, avocado, and lime.
5. You should have enough time to prepare your cilantro yogurt sauce as well. Mix together yogurt, cilantro, and remaining lime juice. Refrigerate.
6. In the same pan you braised the lamb saute peppers and onion. Season with the remaining cumin and salt. Set aside.
7. Safely remove the lamb from the instant pot. The lamb should be very tender and easy to separate with a fork.
8. Fill your tortillas with lamb and top with your peppers and onions, sliced avocado, a dollop of your pre-made cilantro yogurt sauce, goat cheese and a few sprigs of cilantro. Enjoy!