Preparing braised goat shanks is a delightful culinary adventure that yields exceptional results with minimal complexity. The dish incorporates various flavor enhancers like homemade stock and cider vinegar to create a rich, memorable taste. A crucial step in preparing braised goat shank involves properly searing the meat before the braising process, which significantly enhances its final flavor profile. Goat shanks possess a distinctive texture that becomes particularly appealing through the braising method. When using Tubby Creek Fore Shanks, the portion typically serves two people comfortably, though it can accommodate four when accompanied by additional vegetables or side dishes.
It’s important to note that braising differs from stewing in that the cooking liquid shouldn’t completely submerge the meat. This technique ensures optimal results for your perfectly braised goat shanks!
Ingredients of Braised Goat Shank
- 4 bone-in lamb shanks
- 2-3 medium potatoes, peeled and roughly chopped
- 2-3 carrots, peeled and roughly chopped
- 1 medium onion, peeled and chopped
- 1 cup beef or vegetable broth
- 2 tablespoons cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon fresh thyme, chopped
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
Simple Steps of Braised Goat Shank Recipe
- Start by preparing all vegetables: chop onions, mince garlic, and cut potatoes and carrots into substantial, bite-sized pieces. Prepare fresh herbs if using.
- Place a heavy-bottomed pot or Dutch oven over medium-high heat. Combine 2 tablespoons each of oil and butter. Season goat shanks thoroughly with salt and pepper, then brown thoroughly on all sides. Remove and set aside.
- Lower heat to medium and cook onions and garlic until onions become translucent and aromatic.
- Add prepared vegetables to the pot. Stir thoroughly and cook briefly to meld flavors.
- Add broth, herbs, and cider vinegar (or wine). Raise heat and bring to a simmer, ensuring to scrape any flavorful bits from the pot’s bottom.
- Create wells in the vegetable mixture for the Braised Goat Shanks. Return shanks to pot, ensuring they’re partially immersed in liquid.
- Cover pot with lid and reduce to very low simmer. Cook for one hour.
- At the one-hour mark, flip shanks over, replace lid, and continue cooking for 45 minutes to one hour more.
- After approximately two hours, goat shanks should be perfectly tender and succulent. Remove from heat.
Step 10: For the gravy preparation, reserve a portion of the cooking broth from the pot. In a separate saucepan, combine 1 tablespoon of butter with flour to create a smooth roux. Slowly incorporate the reserved broth while whisking continuously until you achieve a silky, well-blended gravy.
Step 11: Arrange the tender braised goat shanks and vegetables on serving plates, then generously drizzle the aromatic herb-infused gravy over the entire dish. Your masterpiece is now ready to be savored.
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Tips
- Exercise creativity with vegetable combinations and accompaniments. Incorporating additional vegetables or complementary side dishes can elevate your braised goat shank experience.
- Exercise patience during the braising process. This technique ensures optimal juiciness and flavor development. Remember to maintain partial meat coverage with liquid.
- Present your braised goat shanks elegantly, optionally garnishing with fresh herbs to enhance visual appeal and fragrance.
- Select appropriate accompaniments such as steamed rice, roasted potatoes, or a fresh garden salad. Consider pairing with your preferred wine or beverage to enhance the dining experience.
- Discover more delectable recipes like Satay Chicken Sausage and Baked Mac and Cheese with bacon and broccoli, and share your cooking experiences with us!
