Real food: Goat shank casserole with leek & carrot sauce

In an effort to eat more sustainably, I've been exploring meat options that have less impact on the environment. Goat is one meat that is considered 'greener'. I’ve mentioned why before, here. The other week I bought a few goat shanks from a farmers’ market, headed home and made up this recipe as I went. I served it with mashed potato but it would go equally well with creamy butter beans. Sadly I didn’t take a photo before it was gobbled up. Hence a pic that doesn't match the recipe (sorry about that!). You'll just have to trust me that it looks and tastes delicious.

Photo by Manuela Cifra

Goat shank casserole with leek and carrot sauce

4 goat shanks
4 dutch carrots, diced
1 large leek, sliced
4 roma tomatoes, chopped
2 cloves garlic, crushed
3 bay leaves
3 sprigs rosemary
1/2 bottle savignon blanc (preferably organic or preservative free)
Extra virgin olive oil (EVOO)
Knob of unsalted butter


Heat EVOO and butter in a heavy-based pot. Fry shanks until golden. Deglaze with a splash of white wine, then remove shanks from pot and set aside. Sautee garlic and chopped tomatoes until the tomatoes have broken down a little to a nice rich sauce. Add leek, carrot and bay leaves and sweat for 10 minutes or until leek is tender. 

Return shanks to pot along with the rosemary, pour in enough wine to just cover, cover with a lid and cook on a very low heat for approximately 1.5-2 hours or until goat is very tender and almost falling off the bone. Keep an eye on it during the cooking time, stirring occasionally to make sure it's not catching at the bottom. You should end up with a lovely rich carrot and leek sauce and incredibly tender meat.

You can either freeze the leftover bones for stock later, or make a dog very happy (mine was).


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