Braising sounds fancy and it can be, but it is really simple. This uses what we had at that moment but the type of liquid and vegetable can all be changed up to create different flavors. Keep it real simple and let the favor of the meat shine. You can go for any culinary treat be it curry, wine braising or in this case home made broth and a splash of cider vinegar. Goat shanks are something special when braised. The meat has an amazing texture. Cooper found the meal quite tasty and even chewed the bits off the end of the bone.
A package of Tubby Creek Fore Shanks is ideal for two but with extra veggies or sides can easily be stretched to feed four.
When braising remember to brown/sear the meat, this adds texture and flavor. An important distinction between a braise and a stew is that the liquid in a braise (broth, wine, etc) doesn’t cover the meat .
Braised Goat Shank
This is a simple braised goat shank (fore shanks) recipe for two but if you add a side dish and remove the meat from the bone could feed three to four people
Ingredients
- 1 Package goat shanks
- 2-3 potatoes
- 2-3 carrots
- 1 medium onion
- 1 cup broth
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 1 teaspoon rosemary
- ½ teaspoon thyme
- 3 tablespoons butter
- 2 tablespoons oil
- 1 tablespoon flour
- Salt and pepper to taste
Directions
- Step 1 Prepare your veggies and if using fresh herbs get them ready too. Dice onions small, cut potatoes and carrots into large bite size pieces
- Step 2 Heat a heavy bottomed pot, I used a dutch oven on the stove top on medium high heat I pour in some oil (about 2 tablespoons) and about the same in butter. Sprinkle salt and pepper on the shanks and brown them. When browned on all sides, pull out and set aside.
- Step 3 Turn down heat to medium throw in onions and garlic. Simmer until onions begin to turn clear
- Step 4 In go the vegetables. Mix well cook for just a moment to mix
- Step 5 Pour in the broth, herbs and cider vinegar (or wine if you have it). Turn up the heat and bring it to a good simmer. Scrape the bottom of your pot.
- Step 6 Work the vegetables to the side and put in the shanks. The shanks should be about half covered in liquid.
- Step 7 Put the lid on the pot, reduce heat to a very low simmer for one hour
- Step 8 After about an hour turn shanks over. Put lid back on and cook for another 45 minutes to an hour
- Step 9 After about two hours cooking time total, the shanks should be nice, meaty but tender. Remove pot from heat.
- Step 10 To make the gravy remove broth from pot and set aside (I just spooned out what I could). In another pan make a roux with 1 tablespoon butter and flour then add the broth, whisk and bam gravy.
- Step 11 Plate it up, pour gravy on it and enjoy
You must be logged in to post a comment.