These braised goat shank chops are tender, rich, and surprisingly easy to make. Pair them with creamy mashed potatoes, roasted vegetables, or a side of tangy fermented coleslaw for a hearty, nourishing and comforting meal.
Disclosure: as an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you. Read my full Disclosure and Policy here.
Whether you are pro nose-to-tail eater, or just want to experiment with less common cuts of meat, this recipe is one that won’t leave you disappointed! Tender, flavorful, and hearty, these goat shank chops are a delicious and satisfying meal, and are easy to make.
What Are Goat Shank Chops?
Goat shank chops are simply shanks (the lower leg) that have been cross-cut into slices. Each piece has a round marrow bone in the center surrounded by meat, and the size can vary depending on where on the shank it was cut. You might see them sold as cross-cut goat shanks or just goat chops.
Since the shank is a hardworking muscle, it’s naturally lean, tougher and full of connective tissue (collagen!). This makes it the perfect cut for braising and slow cooking, transforming the meat into something meltingly tender and the tough collagen into soft, succulent gelatin. That’s where the melt-in-your-mouth texture comes from!
The marrow inside the bones is a real delicacy. Some of it will melt into the broth as it cooks, enriching the flavor, and the rest you can scoop out and eat straight from the bone. With its creamy texture and its rich and sweet flavor is one of the best parts!
Why You’ll Love This Recipe
These braised goat shank chops are made with just a handful of simple ingredients and couldn’t be easier to prepare. You can slow-cook them in the oven, simmer them gently on the stove, or even tuck them into a slow cooker or Instant Pot.
They pair beautifully with all sorts of sides. Think rice, creamy mashed potatoes, or hearty roasted vegetables. I served mine with a tangy, creamy fermented coleslaw, which contrasted perfectly with the rich, slightly sweet flavor of the goat and added an extra boost of gut-healthy probiotics.
Not only are these goat shank chops incredibly flavorful, they’re also deeply nourishing. The collagen in the meat supports gut, skin, and joint health, while the marrow in the bones offers a treasure trove of nutrients: more collagen and glycine, glucosamine, fat-soluble vitamins (A, K2, E), B vitamins, minerals, and healthy fats. Together, they make this dish both comforting and restorative. A true nose-to-tail meal!
You can read more about the benefits of collagen and gelatin in this post, and find out all about bone marrow and other organ meats here!
These braised goat shank chops are filled with protein, healthy fats, essential nutrients, and low in carbs, making a great meal for people following the Primal diet, or for pregnant women who follow a nutrient-rich, animal-based nutrition.
Ingredients For These Braised Goat Chops
Goat shank chops . Best if grass-fed. This recipe also works beautifully with lamb, mutton, or venison shank chops. You can even use other collagen-rich cuts such as whole shanks (just allow extra cooking time), shoulder, or neck slices.
Tallow, butter, or ghee. Choose your favorite nourishing animal fat to add flavor and richness.
Onion. Brings flavor and a touch of sweetness. I used red onion, but white, yellow, or sweet onions work just as well.
Carrots. Add natural sweetness, color, and extra nutrients. Fresh, sweet carrots are best.
Celery. Part of the classic trio with onions and carrots. It adds a subtle earthy, herbal note that balances the richness of the meat.
Bone broth. Just enough liquid to keep the meat tender while it braises. Homemade bone broth is ideal, but water will work just fine.
Garlic. Deepens the flavor of the meat. Fresh cloves are best, though pre-minced works too.
Salt . Essential in any recipe. I like Redmond Real Salt for its unique flavor and trace minerals.
Black pepper. Adds a gentle warmth and spice to balance the sweetness of the vegetables.
Sage. Pairs beautifully with goat. Use fresh or dried.
Rosemary. Another classic aromatic that complements goat perfectly. Use a small bunch, fresh or dried, and remove before serving.
Parsley (optional). A sprinkle of fresh chopped parsley makes a bright finishing touch.
Tools You May Need
Cutting board and knife(s).
Large pot, or Dutch oven, or slow cooker, or Instant Pot.
How To Make These Braised Goat Chops
Step 1: Gather and prepare all your ingredients. Peel and chop the onions, carrots, and celery into small chunks. Mince the garlic. Preheat oven to 325°F (160°C).
Step 2: Heat tallow, ghee, or butter in a large pot, Dutch oven, or slow cooker insert over medium heat. Add the goat chops in batches (if needed) and brown them for a few minutes on each side. Remove and set aside.
Step 3: Add the onions, garlic, carrots, and celery to the pot and sauté for a few minutes on medium heat, until fragrant.
Step 4: Remove the pot from the heat, then arrange the browned meat over the veggies. Sprinkle with salt and pepper, tuck in the chopped sage and rosemary sprigs, and pour 1 cup of bone broth over the top.
Step 5: Cover with the lid and transfer to a preheated oven at 325°F. (*See notes for alternative cooking methods).
Step 6: After about 1 hour, open the pot and gently flip the chops, pressing them down gently into the broth. Cover again and continue cooking for 1½–2 more hours, until the meat is tender.
Step 7: Once the meat is done, remove from the oven, garnish with fresh parsley (if desired), and serve warm with the vegetables, rich broth, and your favorite side dish.
Notes
*Alternative cooking methods:
– On the stovetop: simmer covered over low heat for 2½–3 hours.
– In the slow cooker: cook on low for 6–8 hours or on high for 4–5 hours.
– In the Instant Pot (slow cook setting): cook on low for 6–8 hours.
These braised goat chops are delicious over rice, mashed potatoes, or roasted vegetables. For a tangy contrast, pair with sauerkraut or a creamy fermented coleslaw.
Keep leftovers in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months.
If you try this recipe, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved these braised goat chops!
Pin It For Later
Related Posts and More Recipes You May Like
Fermented Coleslaw: Easy and Delicious Gut-Healthy Recipe
Why your Gut Health is Important and How to Improve it Naturally
The Benefits of Eating Collagen and Gelatin
Nose to Tail Eating: Benefits and Recipes
Organ Meats: List, Health Benefits, and Recipes
Nutrient dense animal foods for pregnancy
The Primal Diet: Food List, Health Benefits, and More
Shepherd’s Pie with Mushrooms and Squash Recipe
One-Pot Braised Whole Chicken and Veggies Primal Recipe
Delicious Lamb Meatballs (Grain-free, Gluten-free, Keto)
How to Cook The Best Pan-Seared Beef Heart
Easy Instant Pot Beef Tongue with Italian Salsa Verde
Beef Heart and Kidney Stew (Slow-Cooked in the Instant Pot)
Stuffed Beef Heart With Bacon and Spinach Recipe
Printable Recipe Card
Braised Goat Shank Chops Recipe
Equipment
- Large pot or Dutch oven or slow cooker or Instant Pot
Ingredients
- 2 lbs goat shank chops
- 2 tbsp tallow or butter or ghee
- 1/2 onion
- 1 large carrot
- 1 stalk of celery
- 1 cup bone broth or water
- 2-3 cloves garlic
- 2-3 sage fresh leaves or 1/2 tsp dry sage
- 1 rosemary bunch fresh or dry
- 1 tsp salt
- 1/4 tsp pepper
- Fresh parsley chopped (optional, for garnish)
Instructions
- Gather and prepare all your ingredients. Peel and chop the onions, carrots, and celery into small chunks. Mince the garlic. Preheat oven to 325°F (160°C).
- Heat tallow, ghee, or butter in a large pot, Dutch oven, or slow cooker insert over medium heat. Add the goat chops in batches (if needed) and brown them for a few minutes on each side. Remove and set aside.
- Add the onions, garlic, carrots, and celery to the pot and sauté for a few minutes on medium heat, until fragrant.
- Remove the pot from the heat, then arrange the browned meat over the veggies. Sprinkle with salt and pepper, tuck in the chopped sage and rosemary sprigs, and pour 1 cup of bone broth over the top.
- Cover with the lid and transfer to a preheated oven at 325°F. (*See notes for alternative cooking methods).
- After about 1 hour, open the pot and gently flip the chops, pressing them down gently into the broth. Cover again and continue cooking for 1½–2 more hours, until the meat is tender.
- Once the meat is done, remove from the oven, garnish with fresh parsley (if desired), and serve warm with the vegetables, rich broth, and your favorite side dish.
Notes
– On the stovetop: simmer covered over low heat for 2½–3 hours.
– In the slow cooker: cook on low for 6–8 hours or on high for 4–5 hours.
– In the Instant Pot (slow cook setting): cook on low for 6–8 hours. These braised goat chops are delicious over rice, mashed potatoes, or roasted vegetables. For a tangy contrast, pair with sauerkraut or a creamy fermented coleslaw. Keep leftovers in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months.
This is a fantastic recipe! Goat meat is so underrated. It’s better than lamb in my opinion and I love your recipe for cooking up the tough parts. Last time I butchered, I made ham out of the shanks, but I think I will try this fresh meat recipe next time. It sounds perfect and I do love those collagen parts and the marrow. Thanks for sharing!
Thank you so much, Heidi!! I totally agree, goat meat is great. For us is so hard to come across, so when I found these chop I was so excited lol. I love the idea of making ham, wow, sounds fantastic! You’ll have to share your recipe one day 🙂