Slow Cooker Curried Goat Shanks
Ingredients
The meat
-
4
pounds
goat foreshanks or lamb shanks
The vegetables
-
3
medium
yams, peeled and cut into large cubes
-
1
large
onion, coarsely chopped
-
½
pound
baby carrots
-
16
ounces
frozen broccoli
The sauce
-
1
tablespoon
coconut oil
-
2
tablespoons
yellow curry paste
-
1½
cups
coconut milk
-
2
tablespoons
coconut aminos
-
1
tablespoon
Red Boat fish sauce
-
2
tablespoons
apple juice
Seasoning and herbs
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
handful
chopped mixed herbs (optional)
Instructions
- Season the goat shanks with salt and pepper the night before.
- Chop the onion, carrots, and yams, and place them in the slow cooker. Season with salt and pepper and mix well.
- Place the seasoned goat shanks on top of the vegetables in a single layer.
- Melt coconut oil in a saucepan over medium heat, then stir in the curry paste until fragrant.
- Add coconut milk to the saucepan and bring to a simmer, stirring constantly.
- Mix in coconut aminos, fish sauce, and apple juice. Adjust seasoning if necessary.
- Pour the sauce evenly over the shanks and vegetables in the slow cooker.
- Cover the slow cooker and cook on low for 10 hours.
- After 10 hours, check that the meat is falling off the bone.
- Remove the shanks and stir in the frozen broccoli. Cover and let cook for 30 minutes.
- Shred the meat off the bone and return it to the pot with the broccoli and sprinkle with fresh herbs.
Nutrition Facts (estimated)
Servings
8
Calories
574
Total fat
17g
Total carbohydrates
54g
Total protein
50g
Sodium
0mg
Cholesterol
0mg
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