Main · Season 10

Lamb Birria with Bone Marrow Tostadas

Name: Lamb Birria with Bone Marrow Tostadas
Yield: 4
Ingredients: 3 lamb shanks; 2 tbsp grapeseed oil; 3 roma tomatoes, very ripe, cut in quarters; 2 dried ancho chillies, stem removed, sliced lengthways, seeds removed; 1 dried guajillo chilli; 1 tbsp light extra virgin olive oil; 1 small onion, finely chopped; 2 cloves garlic, finely chopped; 1 tsp cumin seeds; 2 whole cloves; 1 stick cinnamon; 2 ribbons orange peel, about 5cm in length; 2 bay leaves; 1 tbsp Mexican oregano; 3 sprigs thyme; ½ tsp black ground pepper; 2 tbsp sea salt flakes; 750ml chicken stock; ½ cup white wine vinegar; 3 pieces lamb shoulder/leg bone, 10cm in length, halved lengthways; light olive oil, for drizzling; 3 sprigs thyme; 2 baby purple shallots; 2 tsp extra virgin olive oil; ¼ cup apple cider vinegar; 1 sprig thyme, leaves picked; pinch Mexican oregano; fine sea salt, to taste; ground black pepper, to taste; ¼ cup grapeseed oil

Denise Valdez

Contestant · 07 May 2018

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Lamb Stew (Birria)

3lamb shanks

2 tbspgrapeseed oil

3roma tomatoes, very ripe, cut in quarters

2dried ancho chillies, stem removed, sliced lengthways, seeds removed

1dried guajillo chilli

1 tbsplight extra virgin olive oil

1small onion, finely chopped

2 clovesgarlic, finely chopped

1 tspcumin seeds

2 wholecloves

1 stickcinnamon

2 ribbonsorange peel, about 5cm in length

2bay leaves

1 tbspMexican oregano

3sprigs thyme

½ tspblack ground pepper

2 tbspsea salt flakes

750mlchicken stock

½ cupwhite wine vinegar

Bone Marrow

3 pieceslamb shoulder/leg bone, 10cm in length, halved lengthways

light olive oil, for drizzling

3 sprigsthyme

Pickled Shallots

2baby purple shallots

2 tspextra virgin olive oil

¼ cupapple cider vinegar

1 sprigthyme, leaves picked

pinch Mexican oregano

fine sea salt, to taste

ground black pepper, to taste

Coriander Oil

¼ cupgrapeseed oil

½ cupfinely shredded coriander leaves

1 tspfine sea salt

White Corn Tostadas

½ cupwhite corn masa

90mlwater

½ tspfine sea salt

¼ cupgrapeseed oil

Coriander Salsa

10 sprigscoriander, leaves finely shredded (discard stems)

1shallot, finely diced

1 tbspfresh lime juice, to taste

fine sea salt, to taste

Mulato Chicharron

1dried Mulato chilli

fine sea salt, to taste

Garnish

¼Lebanese cucumber, finely diced

micro coriander leaves

red/pink begonia flower buds

6 slicesavocado (cut through the top part of the avocado to create solid thin rounds)

lime juice

2radishes, julienned

lime cheeks

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

TomatoLambGarlicThymePepperCinnamonOlive OilGrapeseed OilChicken StockCuminClovesWhite Wine VinegarSea SaltDinner

Recipe by Denise Valdez, Season 10. Originally published by Network 10 on 07 May 2018.

Original on 10 Play ↗