Skillet Slow Cooker Curried Goat Shanks
- Yield 8 servings
- Prep 20 minutes
- Cook 10 hours 30 minutes
- Total 10 hours 50 minutes
Skillet Slow Cooker Curried Goat Shanks sits in the Lamb section of Regbie. The card serves 8 servings. Plan on 10 hours 50 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 4 pound goat foreshanks, or lamb shanks
- 3 medium yams, peeled and cut into large cubes
- 1 large onion, coarsely chopped
- 1/2 pound baby carrots
- 1 tablespoon coconut oil
- 2 tablespoon yellow curry paste
- 1.5 cup coconut milk
- 2 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- 2 tablespoon apple juice
- 16 ounce frozen broccoli
- Handful of chopped mixed herbs like cilantro, basil, and mint, skippable
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
The night before, season the goat shanks liberally with salt and pepper.
When you're ready to make the recipe, chop the onion, carrots, and yams and throw them into the slow cooker. Salt with salt and pepper and mix well.
Take the seasoned goat shanks from the fridge and place them atop the vegetables in a single layer.
In a small saucepan, melt the coconut oil over a medium burner and mix in the curry paste.
Once the spices are fragrant, pour in the coconut milk and bring it to a gently bubble, stirring constantly.
Stir in the coconut aminos, fish sauce, and apple juice. Taste for seasoning and add salt and pepper as needed.
Tip the sauce evenly over the shanks and veggies.
Lid the slow cooker and cook on low for 10 hours.
After the 10 hours have elapsed, check on the stew and the meat should be falling off the bone.
Lift the shanks from the slow cooker and dump in the frozen broccoli and stir the veggies.
Put the lid back on the slow cooker and let the broccoli cook for 30 minutes on low.
In the meantime, shred the meat off the bone.
Once the broccoli is heated, return the goat back to the pot and sprinkle the fresh herbs on top. Whisk to combine and taste for seasoning.
