Goat Shanks

Hi All,

Yesterday, I picked up a couple of goat shanks at SunView Market. I figured I could braise them the same way I cook lamb shanks (maybe in a tomato and lemon broth with cilantro and Morrocan olives). Anybody have any other goat-specific suggestions?

thanks

d4v3 wrote:Yesterday, I picked up a couple of goat shanks at SunView Market. I figured I could braise them the same way I cook lamb shanks (maybe in a tomato and lemon broth with cilantro and Morrocan olives). Anybody have any other goat-specific suggestions?

While birria is normally made with shoulder, I'm sure a shank preparation would work nicely.

A long marinade in a chile-garlic-herb puree, seated in a little water,sealed tightly in a vessel, and baked low. Glazing the meat with the marinade under the broiler at the end is also a nice step to punch up the flavor even higher.

Here's a link to my first ever birria attempt.*

Please have a good laugh at the outrageous size of the masa seal on my dutch oven. It was the first time I did anything like that and it was a completely overblown application.

d4v3 wrote:Yesterday, I picked up a couple of goat shanks at SunView Market. I figured I could braise them the same way I cook lamb shanks (maybe in a tomato and lemon broth with cilantro and Morrocan olives). Anybody have any other goat-specific suggestions?

thanks

Why not cook them pretty much the same as lamb shanks? I cannot believe that the taste would be that different.

jlawrence01 wrote:Why not cook them pretty much the same as lamb shanks? I cannot believe that the taste would be that different.

Well, except one tastes like goat, and the other tastes like lamb Actually, I cook lamb shanks fairly often (at least in the winter), usually in wine or some kind of lemon-herb broth. Indeed, either method would probably work fine for goat shanks too, but I was just looking for some recipes designed specifically for goat. The goat shanks are much leaner than lamb shanks, with very little fat. That is probably good, since braised lamb shanks can be pretty greasy.

I like Michael's idea of a pseudo-birria. At least the chile and garlic (and maybe some thyme?) marinade seems like a good place to start. I think I will forgo the masa seal though, and stick to putting foil under the cover.

I have done lamb shanks fairly successfully in a pressure cooker, but they lacked the deep caramelized tones that come with slow-braising. In that case, finishing them up in a broiler makes perfect sense. I am not sure that goat is fatty enough to hold up to pressure-cooking.

This might be a bit heavy-duty; but then again, maybe it would work for you and your goat parts.

Geo

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