Slow cooking, BBQ and worldwide cuisine, Strathbogie Goat produces the finest farmed goat meat products.
Slow cooking, BBQ and worldwide cuisine, Strathbogie Goat produces the finest farmed goat meat products.
Main cuts: Shank, Drumstick.
Suitable cooking methods: Slow cooking methods such as braising, stewing and roasting.
Prep Time: 20 Min Cook Time: 2hr 30Min Serves: 4
4 French-trimmed goat shanks
2 red onions, halved, thinly sliced
3 garlic cloves, thinly sliced
1 tbs finely grated fresh ginger
3 whole star anise
1 cinnamon stick
1 tbs no-added-salt tomato paste
250ml (1 cup) Massel salt reduced chicken style liquid stock
250ml (1 cup) water
400g can diced tomatoes
400g sweet potato, peeled, cut into 2cm cubes
2 tsp salt-reduced tamari
2 tsp lime juice
Baby coriander leaves, to serve
Steamed broccolini, to serve
Preheat oven to 160C/140C fan forced. Heat a large flameproof casserole dish over high heat. Spray with olive oil. Cook goat shanks in 2 batches for 1-2 minutes each side or until browned. Transfer to a plate.
Reduce heat to medium. Spray casserole dish with olive oil. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, ginger, star anise and cinnamon and cook, stirring, for 1 minute or until aromatic. Stir in tomato paste for 1 minute. Add goat shanks, stock, water and tomato to pan. Bring to boil. Cover.
Bake for 1 hour 30 minutes. Add sweet potato. Bake, covered, for a further 1 hour or until goat is very tender. Stir in tamari and lime juice. Season with pepper. Sprinkle with coriander. Serve with broccolini.