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braise Moroccan-spiced Goatshanks
Lean, pasture-raised goat shanks rubbed with Moroccan spice mix and braised in wine, this recipe works perfectly well with lamb shanks as well. Great over couscous and a tossed herb and green leaf salad!

Posted by francine s. Published See francine s.'s 7 projects »


You Will Need

4 goat shanks
1 large onion
2-3 cloves of garlic
2 cups peeled cherry tomatoes
1 teaspoon grated fresh ginger
2 diced celery ribs
2 tsp coarse salt (or to taste)
1 tablespoon olive oil
for the spice mix
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon ground turmeric
1/2 teaspoon paprika powder
1/2 teaspoon black peppercorns
1/2 teaspoon cayenne
1 teaspoon fennel seeds
1 glass red wine
  • Step 1

    preheat the oven to 350F

  • Step 2

    Toast the seeds (coriander, cumin, peppercorns, fennel) and pound fine. Mix with the rest of the spices together. You may not need all (store the rest). Rub spice mix onto shanks and season well with coarse salt

  • Step 3

    Heat the olive oil in a casserole (ovenproof with lid), and brown shanks on all sides. Careful not to burn the spices.

  • Step 4

    Take out the shanks and in the same pan, sweat the onions over medium heat until soft. Add ginger and celery after about 5 minutes, cook for another 2 minutes.

  • Step 5

    Turn up the heat, add the red wine, reduce to half the amount. Scrape all bits from the bottom of the pan

  • Step 6

    Add the cherry tomatoes, bring to a boil and add the shanks
    Cover and cook in the oven for 2 hours, or until meat pulls easily when you tear it with a fork.

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