*I used a combination of goat shoulder and lamb shank.
**To make quick pickled red onions, peel and thinly slice 1 red onion and place in a small bowl. Add 2 tablespoons chopped fresh cilantro, ¼ teaspoon sugar and juice of 1 lime. Stir and very gently smash the onion pieces with a fork. Let sit at room temperature for 2 hours. Transfer to the refrigerator to chill until ready to use.