5lb. goat shanks 2 tbsp. cooking oil 1 red onion, sliced 1 small kabocha squash, diced 1 – 40z jar green curry paste 1 bottle Chicken Bone Broth or Beef Bone Broth (we mixed half and half), boiled 1- 13.5 oz can coconut milk Heat the oil in a small rondeau and brown the goat […] The post Braised Goatober Curry appeared first on HERITAGE FOODS USA.
It's always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
Denver ribs — also referred to as the breast or belly — consists of the spare ribs and additional meat from the brisket and flavorful belly. Whether from lamb or goat, this cut boast abundant fat and connective tissue, make it a supreme choice for braising and other low and slow cooking techniques. The Denver ribs are a favorite among chefs for their unmatched ability to be cooked for long periods of time without drying out. Give this stew recipe a try for an outstanding savory meal. The post Goat Stew with Denver Ribs appeared first on HERITAGE FOODS USA.
From Chef Cesare Casella, this True Tuscan dish is an American favorite with a Tuscan miners’ touch. Buglione was traditionally made around a campfire and miners would throw everything they could find into this stew. Buglione, lamb pot pie, is perfect for this cold weather and would be a holiday treat.
Our secret to getting through the winter cold with a smile is braising. Braising requires minimal prep time and is a great way to prepare healthy lunches for several days at once. The basic technique is the same, whether you are preparing beef, chicken, pork, lamb, etc.
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