Venison Shank Tacos with Apple Slaw

Name: Venison Shank Tacos with Apple Slaw
Prep time: 30 min
Cook time: 8 h 30 min
Total time: 9 h
Cuisine: Mexican
Ingredients: 5 large ancho chiles (more if they're small); 4 large pasilla chiles (more if they're small); 6 cloves garlic; 1 onion, quartered; 3 chipotles in adobo sauce; 1 tbsp Mexican oregano; 1 tsp salt; 2 tbsp apple cider vinegar; 2 tbsp honey; ½ cup olive oil; 4 venison shanks, about 4.5 lb total (I used 2 hind shanks and 2 front shanks); salt and black pepper, to taste; 2 tbsp pork lard (or other cooking fat); 2 cinnamon sticks; 3 bay leaves; 6 cups stock (wild game, beef, etc.); 4 cups savoy cabbage, shredded (about 1/2 small cabbage); 2 cups granny smith apples, shredded (about 2 medium apples - wait until other ingredients are prepped before shredding); ⅓ cup cilantro, finely chopped; ⅓ cup green onions, finely chopped; 1 tbsp jalapeno, finely diced; ¼ cup sour cream; ¼ cup mayonnaise; ¼ cup fresh lime juice; 2 tsp lime zest; ¼ tsp garlic, minced; salt and pepper, to taste; 24 corn tortillas; lime wedges, for serving