Ingredients

• 2/3 pound bone-in lamb shoulder, shank, or any stew cut
• 1/2 white or yellow onion
• 2 bay leaves-
• 2/3 garlic cloves
• 1 beer (the secret ingredient!)
• Salt & pepper, to taste

Step-by-Step Instructions

1. Prep Your Pot: Use a Dutch oven for low-and-slow (8 hours) or a pressure cooker for speed (2 hours).
2. Prepare the Lamb: Cut the lamb into medium-sized cubes (bone-in or boneless). Season generously with salt and pepper, then place at the bottom of your pot.
3. Add Flavor: Toss in the onion, garlic, and bay leaves, and pour the beer over everything. Cover the pot and start cooking.
   
   The magic happens after cooking!
   
   
4. Shred the Lamb: Once done, remove the lamb from the broth. It should be fall-off-the-bone tender! Shred the meat with forks, discarding any bones. Strain and reserve the flavorful broth.
5. Sear for Flavor: Heat a cast-iron or heavy skillet until very hot. Spread the pulled lamb in a single layer and let it sear for a few minutes—you want a deep, crispy char, just like a great smashed burger!
6. Serve It Up: Pile the crispy lamb onto toasted sourdough or a warm wheat tortilla. Top with pickled onions, avocado, refried beans, and your favorite salsa.