Pulled Lamb Shank Tacos with Pineapple-Tomatillo Salsa

Ingredients

• 4 lamb shanks generously seasoned on all sides with salt and pepper, mine were about 4.8 lbs. total
• 3 tablespoons olive oil
• 1 sweet onion large, chopped
• 2 medium carrots chopped
• 2 serrano chiles stemmed, seeded, and minced
• 2 cloves garlic minced
• 3 bay leaves dried
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup pineapple juice freshly squeezed, if possible
• 1 cup pineapple Ballast Point, Sculpin IPA or another beer of your choice
• 1 cup chicken broth
• 1/2 teaspoon salt
• 2 tablespoons white vinegar
• 1 cup pineapple coarsely chopped
• 6 tomatillos coarsely chopped, mine were about 14 to 15 oz.
• 1/2 cup white onion chopped
• 1 serrano pepper stemmed, seeded, and chopped
• 1/2 cup cilantro packed
• 1 teaspoon salt
• 8 ounces pepper jack cheese grated
• 3 cups green cabbage thinly sliced
• 40 corn tortillas depending on their size and whether you plan to double them up

Nutrition

• Calories : 1430 calories
• Carbohydrate : 117 grams
• Cholesterol : 270 milligrams
• Fat : 70 grams
• Fiber : 16 grams
• Protein : 86 grams
• SaturatedFat : 29 grams
• Sodium : 1310 milligrams
• Sugar : 21 grams