Taco with lamb shoulder and licorice pickled fennel

Ingredients

• 1 kg Lamb Shoulder
• 6 Garlic Cloves
• 250 g Butter
• 1 tsp Coriander Seeds
• Salt
• Fennel
• 25 ml 12% Vinegar
• 25 g Granulated Sugar
• tbsp Licorice Powder
• 1 White Onion
• 12 Tortillas Wraps
• 40 g Freshly Picked Coriander
• 200 ml Sour Cream

Method

Step 1

Heat the oven to 125°.

Step 2

Peel the garlic and bruise it gently so that the cloves are crushed a bit. Heat the butter in a saucepan along with the garlic and the coriander.

Step 3

Place the meat in an ovenproof dish and drizzle over hot butter. Cook in the oven for about 3 hours.

Step 4

Take the meat out, pour away the butter and salt the meat. Raise the temperature up to 225° and cook the meat for another 20 minutes. Pull the meat into pieces with a fork.

Step 5

Slice the fennel thinly, preferably using a mandolin or another slicer.

Step 6

Boil the vinegar and sugar. Pour the vinegar mixture over the fennel and let rest for about 2 hours. Season with licorice powder before serving.

Step 7

Peel and finely chop the onion. Serve the lamb in a tortilla wrap with the fennel, onion, coriander and preferably a dollop of sour cream.