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Goat Shanks |
INGREDIENTS: |
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1
lemon
4 medium goat shanks, trimmed
Salt and freshly ground black pepper
2 tbsp. butter
4 tbsp. extra-virgin olive oil
2 medium yellow onions, peeled and cut into medium wedges
3 cloves garlic, peeled and sliced
6 carrots, peeled and cut into thin sticks
6 celery stalks, trimmed and cut into thin sticks
4 cups hot chicken stock
2 cups red wine
1 bay leaf
1 large bunch fresh mint
1/4 bunch parsley, chopped |
DIRECTIONS: |
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1. |
Preheat oven to 350 degrees. Remove zest from lemon in strips, then chop
fine. Transfer zest to a small bowl, cover with plastic wrap, and
set aside. Cut lemon in half. Working over a large dish, rub shanks
with lemon halves, squeezing lemon to release juices, then discard
rinds. Generously season shanks with salt and pepper and set aside. |
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2. |
Melt butter and 2 tbsp. olive oil in a deep heavy roasting pan over
medium heat. Add onions and garlic and cook, stirring often, until
onions are soft, about 5 minutes. Add carrots and celery and cook,
stirring often, until vegetables are hot, about 3 minutes. Transfer
vegetables with a slotted spoon to a bowl and set aside. |
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3. |
Increase heat to medium-high, add remaining 2 tbsp. oil to roasting
pan, and brown shanks on all sides, about 10 minutes. Pour stock and
wine over shanks, season to taste with salt and pepper, then return
vegetables to roasting pan. Tuck bay leaf into vegetables and lay
all but 3 branches of mint over vegetables. Cover and bake until
shanks are very tender and the meat falls away from the bone, about
3 hours. |
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4. |
Remove bay leaf and skim fat from liquid. Chop remaining mint leaves
and sprinkle over shanks, along with chopped parsley and reserved
zest. Serve with mashed potatoes, if you like. |
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