Red Wine Braised Ex-dairy Goat Shanks
This slow-cooked comforting dish is worth every moment spent in the kitchen.
Serves 4-6 people
Ingredients
- 4 - 6 goat shanks
- 2 tbsp olive oil
- 1 large onion (diced)
- 2 carrots (diced)
- 4 celery stalks (diced)
- 5 garlic cloves (finely chopped)
- 2 cups dry red wine
- 2 cups stock (beef or veg)
- 4 bay leaves
- Salt & pepper to taste
Preparation
- Step 1 Pat the shanks dry with paper towels, rub olive oil on each shank and season generously with salt and pepper.
- Step 2 Heat olive oil in a large Dutch oven over medium - high heat until shimmering.
- Step 3 Add the shanks to the pot and brown on all sides, abo ut 3 - 4 minutes per side. Work in batches if necessary to avoid overcrowding.
- Step 4 Remove the browned shanks and set aside on a plate.
- Step 5 Reduce heat to medium and add the diced onion, carrots, and celery to the pot.
- Step 6 Sauté for 5 - 6 minutes until vegetables begin to soften.
- Step 7 Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Step 8 Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Step 9 Stir in the stock until well combined.
- Step 10 Return the shanks to the pot an d add the bay leaves.
- Step 11 Bring the liquid to a simmer, then reduce heat to low.
- Step 12 Cover the pot and braise for 3.5 hours, turning the shanks occasionally until the meat is fork - tender and falling off the bone.
- Step 13 Remove the shanks to a serving platter.
- Step 14 Strain the cooking liquid, if desired, and reduce it over medium heat until slightly thickened.
- Step 15 Pour the sauce over the shanks and serve with mashed potatoes.
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