So, many of you may not understand why my recipes have been a little less sweet and a little more savory…it’s not because my cooking style has changed, its simply because I’m trying to actually record a lot of the savory stuff that I just throw together. We also joined a phenomenal CSA here in central Vermont…and part of our CSA is goat (meat and milk)! Not one to throw away an opportunity to try new things, I dove right in. I’ll admit, I was a bit intimidated about cooking goat, because they don’t exactly keep it stocked at the commissary, where I’ve been shopping for the last 7 years! That said, I have had 2 great goat successes (to which I always feel like I should shout “great goat”) and I’m excited to keep trying my hand at different cooking methods and flavors.
This recipe is a rift off a beef short rib recipe (from Anne Burrell – Food Network Chef) that I have used successfully in the past, and I honestly didn’t change too much. However, I think the pepper compliments the meat and Italian flavors nicely, better than the celery from the previous recipe. I also like the spice mixture and the addition of the pork fat.
Verdict: My husband and I both really enjoyed this. It looked and tasted much more gourmet then my PJs and dinner on the couch warranted. Since I made 6, we had leftovers, which reheated nicely. I’ll definitely be making these again! (Served with unsightly beans and mashed cauliflower)
Braised Goat Shanks
1 lb carrots, cut into small pieces (½ inch by ½ inch)
1 green pepper, diced into ½ inch pieces
1 large or 2 small sweet onions, diced
4 lbs goat shanks (I used 6)
8 oz tomato paste
2 cups dry, (drinkable) red wine
1 Tbsp salt + pre-seasoning for shanks
½ Tbsp black pepper + pre-seasoning for shanks
¼ cup lard or bacon grease
1 Tbsp dried oregano
½ Tbsp dried rosemary
½ Tbsp dried thyme
Season the goat shanks with salt and pepper and allow them to “marinade” for 2-4 hours, or overnight. Preheat a large, oven safe dutch oven on the stove and add the fat. Once the pan is hot, brown the outsides of your shanks for 10 minutes on each side. (Do it in batches, if necessary). While your shanks are browning, chop your veggies. Once browned, remove shanks from the pan…they are not cooked through…
Add all of your veggies to the same pot that you browned your shanks in. Add the spices, salt and pepper and stir every so often so that the veggies begin to soften. Add the tomato paste and stir to combine. You want it to start browning a bit on the bottom before you add the wine. Once it’s all kind of paste-y add the wine.
Nestle your shanks down in the wine and veggie mixture. You may need to spoon some of the veggies onto the shanks. Cover and braise at 350 for 3-3.5 hours. Serve each person a shank with the saucy veggies on top.