Slow-Cooked Goat Shanks in Rich Spiced Gravy
4 servings Slow-Cooked Goat Shanks in Rich Spiced Gravy: A deeply flavorful, slow-cooked goat shanks recipe with aromatic spices, shallots, and a rich, slow-simmered sauce. This dish is perfect for fall-off-the-bone tenderness and bold flavors. x saved The Headless Chef Resident Chef February 21, 2025 30 min.8 h.1/5 30 min. 8 h. 1/5 Ingredients: Ingredients 4 Goat Shanks3 shallots - peeled and finely chopped2 TBSP of frying oil (any kind) (adjust if needed)1 TBSP of ginger paste1 TBSP of garlic paste1 ½ TSP of cumin seeds1 TBSP of fresh cilantro - chopped (coriander)1 ½ TSP of chili powder (seasoning)½ TSP of ground turmeric1 tomato - chopped2 cups of beef stock (or goat stock or water) salt (to taste) black pepper (to taste) 4 Goat Shanks 3 shallots - peeled and finely chopped 2 TBSP of frying oil (any kind) (adjust if needed) 1 TBSP of ginger paste 1 TBSP of garlic paste 1 ½ TSP of cumin seeds 1 TBSP of fresh cilantro - chopped (coriander) 1 ½ TSP of chili powder (seasoning) ½ TSP of ground turmeric 1 tomato - chopped 2 cups of beef stock (or goat stock or water) salt (to taste) black pepper (to taste) Tools: 1x Measuring Spoons1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Fry Pan or Sauté Pan or Stir Fry Pan1x Cooking Spoon1x Tongs1x Ladle1x Slow Cooker 1x Measuring Spoons 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Fry Pan or Sauté Pan or Stir Fry Pan 1x Cooking Spoon 1x Tongs 1x Ladle 1x Slow Cooker Directions: 1. Sear the Shanks: Let’s start the preparation of Slow-Cooked Goat Shanks in Rich Spiced Gravy by searing the shanks. Rub salt and pepper over the goat shanks. Heat oil in a pan over medium-high heat. Sear the goat shanks on all sides until golden brown. Remove and set aside. Rub salt and pepper over the goat shanks. Heat oil in a pan over medium-high heat. Sear the goat shanks on all sides until golden brown. Remove and set aside. 2. Sauté the Shallots: In the same pan, add the chopped shallots and cook until soft and translucent. In the same pan, add the chopped shallots and cook until soft and translucent. 3. Add Aromatics: Stir in the ginger and garlic paste. Cook for about 30 seconds until fragrant. Stir in the ginger and garlic paste. Cook for about 30 seconds until fragrant. 4. Bloom the Spices: Add cumin seeds, coriander powder, chili powder and turmeric. Stir and cook for 30-45 seconds to release their flavors. Add cumin seeds, coriander powder, chili powder and turmeric. Stir and cook for 30-45 seconds to release their flavors. 5. Add Tomato and Simmer: Stir in the chopped tomato and cook until it breaks down and the mixture becomes thick. Stir in the chopped tomato and cook until it breaks down and the mixture becomes thick. 6. Add Stock: Pour in the stock, stirring to combine. Bring to a simmer. Pour in the stock, stirring to combine. Bring to a simmer. 7. Transfer to Slow Cooker: Place the seared goat shanks in the slow cooker and pour the spiced gravy over them. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the meat is tender and falls off the bone. Place the seared goat shanks in the slow cooker and pour the spiced gravy over them. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the meat is tender and falls off the bone. 8. Finish and Serve Slow-Cooked Goat Shanks in Rich Spiced Gravy: Adjust salt if needed, garnish with fresh cilantro (coriander), and serve hot with rice, naan, or mashed potatoes. About the Author: The Headless ChefResident Chef # 2 42 Followers Published Recipes: 29Av. Recipe Evaluation: Location: Wellington, New ZealandMember since: 2024-09-10 Published Recipes: 29 Av. Recipe Evaluation: Location: Wellington, New Zealand Member since: 2024-09-10 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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