Directions

1. In a large bowl, toss the lamb shanks with the salt until evenly coated. Rest uncovered on a wire rack on a baking tray in the fridge overnight.

2. Cut the chilies down the middle using scissors and remove any veins and seeds. Heat a medium skillet over medium until lightly smoking. Place the chilies flat on the skillet while firmly pressing until fragrant, about 5 seconds. Repeat with the other side.

3. Transfer the chilies to a blender with the tomatoes and blend until smooth.

4. Heat oven to 325 degrees.

5. In a large pot over medium heat, add the oil and heat until shimmering. Add the onion and garlic and cook, stirring frequently, until softened and lightly colored, about 5-7 minutes. Add the taco blend, stir to combine, and cook until fragrant, about 1 minute.

6. Add the lamb shanks, tomato mixture, and bone broth. Bring to a simmer over medium-high heat, cover with a lid, and transfer to the oven.

7. Cook until lamb shanks are tender and fall off the bone when poked with a fork, about 1.5 to 2 hours.

8. Let lamb shanks fully cool in the liquid, preferably overnight, before removing the meat from the bones, roughly chopping, and adding back to the braising liquid.

9. Heat the lamb chili and serve in bowls garnished with cilantro, yellow onion, sour cream, a squeeze of lime, and warm tortillas.