Braised Goatober Curry
- 5lb. goat shanks
- 2 tbsp. cooking oil
- 1 red onion, sliced
- 1 small kabocha squash, diced
- 1 – 4 oz jar green curry paste
- 1 bottle chicken stock or beef stocm (we mixed half and half), boiled
- 1- 13.5 oz can coconut milk
Heat the oil in a large dutch oven and brown the goat shanks over medium-high heat. Once the shanks are browned on all sides, remove them and set aside.
In the same dutch oven, sweat out the onions until they are cooked through.
Add the kabocha squash dice and brown them on all sides.
Add the green curry paste in the pot and cook for a few minutes until fragrant, evenly coating the vegetables.
Re-add the goat shanks to the curry mix and carefully add the boiled bone broth. If the shanks are not completely covered, add hot water. Bring the braise to a boil and then reduce it down to a simmer. Allow the braise to simmer for about 90 minutes or until the meat falls off the bone.
Reduce the liquid until it is just looser than your desired consistency. Stir in coconut milk and return to a simmer. Serve with coconut rice!