Braised Lamb Shanks with Goat Cheese and Pickled Red Onions

I Want In!

This is something that I’ve been wanting to make for awhile.  Initially, I wanted to use an entire bone in leg of lamb but a few weeks ago, the circuit that my freezer was connected to decided to short out while I was in Pittsburgh for the Paleo Royal Wedding of The Food Lovers’ Primal Palate.  As a result, we lost probably around $500 worth of high quality meats including some more pork belly for making bacon.  After the initial shock wore off, I had to just accept it and start rebuilding my meat stockpile.  For this dish, I couldn’t seem to find bone in leg of lamb anywhere only boneless, so I went for a couple of meaty lamb shanks and they worked out really well.

Braised Lamb Shank-3

There is this great restaurant near my house that makes a rendition of this dish, but in sandwich form.  I would just get it sans bread and it was amazing.  Since I first had it earlier in the Summer, I’ve really wanted to do my own twist on it.  I have braised short ribs using this fashion before but I have never made possibly the simplest part of this dish: Pickled Red Onions.  After some internet research and some dismal failures, I finally figured it out and now this dish has to be one of my all time favorite things to eat.

Braised Lamb Shank-1

Braised Lamb Shanks with Pickled Red Onions
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Pickled Red Onion
Lamb Shanks
Instructions
Pickled Red Onion
  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.

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Comments

  1. This recipe looks great! We don’t eat lamb very often but we do eat goat, and I bet this recipe would be wonderful with goat. Thank you for sharing!

  2. Im cooking this dish for Christmas. I am using a whole leg of lamb so need to use oven any ideas roughly how long?Thanks.

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