Description
This Braised Goat Shank in Bone Broth recipe offers a rich and savory dish featuring tender goat shanks slow-cooked in flavorful bone broth with aromatic herbs and vegetables. Perfect for a comforting meal, this recipe ensures the meat is fall-off-the-bone tender and deeply infused with flavors from thyme, rosemary, garlic, and onions.
Ingredients
Scale
Main Ingredients
- 2 pounds goat shank
- 4 cups bone broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt to taste
- Black pepper to taste
- 2 tablespoons cooking oil (for browning)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising of the goat shank.
- Brown the Meat: In a large Dutch oven, heat 2 tablespoons of cooking oil over medium heat. Add the goat shank pieces and brown them thoroughly on all sides. This step enhances flavor through caramelization.
- Sauté Vegetables: Remove the browned goat shank from the pot and set aside. Add chopped onions, minced garlic, sliced carrots, and chopped celery to the pot. Cook for several minutes until the vegetables are softened and aromatic.
- Add Broth and Herbs: Return the goat shank to the pot and pour in 4 cups of bone broth. Sprinkle in 1 teaspoon each of thyme and rosemary, distributing the herbs evenly.
- Simmer and Transfer: Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven with its lid and transfer it into the preheated oven.
- Braise: Allow the goat shank to braise in the oven for 2.5 to 3 hours. This slow cooking will result in the meat becoming tender and falling off the bone.
- Season and Serve: After braising, remove the pot from the oven, season the dish with salt and black pepper to taste, and serve hot.
Notes
- For richer flavor, brown the goat shank well before braising.
- Bone broth adds depth but you can substitute with beef broth if unavailable.
- Slow braising at low temperature ensures tender meat.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the broth.
