Bone Marrow Recipe

Make the quick pickle first so flavors develop: in a small saucepan combine white vinegar, water, sugar and kosher salt. Heat until sugar dissolves (about 2–3 minutes).

Place sliced red onion in a heatproof jar or bowl and pour hot pickling liquid over the onion. Let cool to room temperature, then cover and refrigerate at least 30 minutes (can be made up to 3 days ahead).

Prepare aromatics and sear

Preheat oven to 300°F (150°C). Pat lamb shoulder pieces dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a large heavy Dutch oven over medium-high heat. Sear lamb pieces in batches until browned on all sides, 4–6 minutes per batch. Remove to a plate.

Lower heat to medium. Add remaining 1 tablespoon oil, add quartered onion and whole garlic cloves and cook, stirring, until softened and lightly browned, about 4 minutes.

Add chipotle peppers, ancho chile powder, cumin, oregano and a pinch of salt to the pot. Cook 1 minute to bloom the spices.

Return lamb to the pot along with bay leaves, apple cider vinegar and stock. Bring to a gentle simmer, cover tightly and transfer to the preheated oven. Braise until lamb is very tender and easily shredded, about 2.5–3 hours.

While the lamb braises, prepare marrow bones: if bones are very wet, pat dry and season lightly with salt and pepper. About 20 minutes before lamb is done, place the marrow bones, cut side up, on a baking sheet lined with foil. Roast in the oven at 400°F (200°C) for 12–15 minutes, or until marrow is soft and just starting to bubble but not fully melting away. (If your oven is too hot from braising, finish bones on stovetop in a cast-iron skillet over medium-high heat, 8–10 minutes.) Remove bones and keep warm.

When lamb is tender, remove pot from oven. Transfer lamb pieces to a tray and let cool slightly. Strain braising liquid into a measuring cup, skim fat if desired and reserve 1/2 to 3/4 cup of the liquid. Shred lamb with two forks, discarding any excess fat and bones; mix in a few spoonfuls of the reserved braising liquid to keep meat moist. Adjust seasoning with remaining salt and pepper to taste.

Optional: for a more traditional barbacoa texture, spread shredded lamb on a sheet pan and broil 3–5 minutes to get crisped edges, turning once.

Toss bitter greens lightly with a pinch of coarse sea salt and a squeeze of one lime wedge. Keep dressed lightly so greens remain slightly crisp.

Chop cilantro and set aside. Cut remaining lime into wedges for serving.

Warm a large skillet or griddle over medium-high heat. Lightly brush both sides of each tortilla with butter or oil and toast 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

To assemble tacos: place a small handful (about 2–3 tablespoons) of bitter greens on each tortilla, top with a generous portion (2–3 tablespoons) of shredded lamb barbacoa. Break a piece of roasted bone marrow from the split bones with a small spoon and place a spoonful (about 1 tablespoon) of warm marrow atop the meat on each taco — marrow will be rich, use sparingly.

Top with a few pickled red onion slices, chopped cilantro and optional pickled jalapeño. Finish with a squeeze of fresh lime and a light sprinkle of coarse sea salt.

Serve immediately while marrow and tortillas are warm. Leftover barbacoa keeps refrigerated up to 3 days; marrow is best consumed same day.