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Those who experience goat for the first time marvel at how bright, lean, and floral it is. The shanks are an especially earthy cut, and incredibly delectable when roasted low and slow, or braised until the meat falls off the bone — and of course the bone itself provides a gorgeous depth of flavor and silkiness to soups and stews. We think the shanks are some of the most underrated cuts in the butcher’s case, and make for some of the most comforting and tasty meals imaginable.
While it's most common to braise or smoke shanks, here's a simple recipe to cook them in the oven.
1. Take the shanks out of the refrigerator 1 hour prior to cooking to bring them to room temperature. Preheat the oven to 275ºF. Season the shanks with salt and pepper and place them on a rack in a roasting pan.
2. Completely cover the pan with foil and place it in the oven. Roast for 4 hours.
3. Check to see if the meat falls off of the bone easily. If there is resistance, place the covered roasting pan back in the oven for another hour. The goat shanks are ready when the meat easily falls off of the bone.