Tender, rich, and bursting with herb-infused flavor, this Braised Goat Shank recipe is the perfect comfort meal for a cozy evening. Slowly cooked with carrots, potatoes, garlic, rosemary, and thyme, each bite delivers melt-in-your-mouth meat and deep, savory goodness. Whether you’re serving it for a special family dinner or a weekend indulgence, this dish is both nourishing and soul-satisfying—with a silky gravy that ties it all together beautifully.
Ingredients of Braised goat shank
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- 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
Braised Goat Shank Instruction
- Step 1: Begin by chopping onions, dicing garlic, and cutting potatoes and carrots into large bite-sized pieces. If using fresh herbs, have them ready.
- Step 2: Heat a heavy-bottomed pot, such as a Dutch oven, on medium-high heat. Add 2 tablespoons of oil and an equal amount of butter. Season goat shanks with salt and pepper, then brown them on all sides. Once browned, set aside.
- Step 3: Reduce heat to medium and sauté onions and garlic until the onions become translucent.
- Step 4: Introduce the prepared vegetables to the pot. Mix well and cook briefly to combine flavors.
- Step 5: Pour in broth, herbs, and cider vinegar (or wine). Increase heat and bring the mixture to a simmer, scraping the bottom of the pot for flavor.
- Step 6: Create space for the goat shanks in the pot. Place the shanks, ensuring they are partially submerged in the liquid.
- Step 7: Cover the pot with a lid and reduce heat to a very low simmer. Allow it to cook for one hour.
- Step 8: After an hour, turn the shanks over, replace the lid, and continue cooking for an additional 45 minutes to an hour.
- Step 9: Around the two-hour mark, the gota shanks should be tender and meaty. Remove the pot from heat.
- Step 10: To make the gravy, set aside some broth from the pot. In a separate pan, create a roux using 1 tablespoon of butter and flour. Gradually whisk in the reserved broth until a smooth gravy is formed.
- Step 11: Plate the braised goat shanks and vegetables, then pour the herb-infused gravy over the top. Serve and enjoy this delicious and hearty dish.
Health Benefits of Braised Goat Shank
- High-Quality Protein: Goat meat is a lean protein source, essential for muscle maintenance and repair.
- Lower Fat Content: Compared to beef or lamb, goat is naturally lower in saturated fat and cholesterol, making it a heart-friendlier red meat option.
- Rich in Iron & B12: Goat meat provides important minerals like iron and vitamin B12, which support red blood cell production and brain function.
- Vegetable Goodness: Carrots and potatoes add dietary fiber, vitamins A and C, and promote healthy digestion and immunity.
- Anti-Inflammatory Herbs: Fresh rosemary and thyme contain antioxidants and anti-inflammatory properties that support immune health.
- Homemade Gravy Control: Making gravy from scratch helps you avoid additives and control the salt and fat content.
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