Braised Goatober Curry

5lb. goat shanks
2 tbsp. cooking oil
1 red onion, sliced
1 small kabocha squash, diced
1 – 40z jar green curry paste
1 bottle Chicken Bone Broth or Beef Bone Broth (we mixed half and half), boiled
1- 13.5 oz can coconut milk

Heat the oil in a small rondeau and brown the goat shanks over medium-high heat. Once the shanks are browned on all sides, remove them and set aside.  In the same rondeau, sweat out the onions until they are cooked through.  Add the kabocha squash dice and brown them on all sides (the dice do not need to be thoroughly cooked just yet). Then, toast the green curry paste in the pot, evenly coating the vegetables.

Re-add the goat shanks to the curry mix and carefully add the boiled bone broth.  If the shanks are not completely covered, add hot water. Bring the braise to a boil and then reduce it down to a simmer.  Allow the braise to simmer for about 90 minutes. At this point, the meat from the shanks should fall off of the bone.  If not, don’t worry, just add more water!  Continue to add water and simmer until the meat is tender enough to shred and fall off of the bone.  Reduce the liquid until it is just looser than your desired consistency – the coconut milk will thicken the curry! Just before removing the braise from the heat, mix in the coconut water.

Serve with coconut rice!

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