Braised Lamb Shanks with Pickled Red Onions (Edit recipe)

Pickled Red Onions

1. Place onion slices in medium bowl.
2. Add remaining ingredients to a heavy medium saucepan and bring to boil over medium heat. Whisk continuously for 5 minutes.
3. Pour pickling liquid over onions in bowl. Cover; cool to room temperature. Refrigerate 24 hrs. Keep chilled for up to 3 weeks. Drain before serving.

Braised Lamb

1. Season lamb shanks on all sides liberally with salt and pepper and set aside.
2. In a large cast iron skillet, melt tallow over medium high heat.
3. Once tallow has melted, sear lamb on all sides, about 8-10 minutes total.
4. Once lamb has finished searing, reduce heat to medium and transfer lamb shanks to Crock Pot.
5. Add onion and garlic to saucepan and sautee until tender, about 10 minutes.
6. Add in red wine to deglaze the pan and reduce by half.
7. Add diced tomatoes, tomato paste and beef stock, cover and simmer for 5-10 minutes.
8. Transfer mixture to blender and blend until smooth.
9. Pour mixture over lamb shanks in the Crock Pot and cook on low for 8 hours. If liquid doesn't completely cover lamb, turn once half way through cooking process.
10. Serve with pickled red onions and crumbled goat cheese and enjoy.