Braised Goat Shank Chops Recipe
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.
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
*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.
– 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.