Stewed Goat Shank


Cia is sick.  Josh is sick.  Cash is sick.  ‘Please don’t let me get sick.  Please don’t let me get sick.  Please don’t let me get sick’… my current mantra.  Warm meals are cooked when sick, so I’m back to celebrating fall.

Last week as Josh and I were driving into the farmer’s market the first vendor sign we saw was for local goat meat.  I knew we both read it at the same time and had the exact same thought.  “Are we getting goat meat?”  “Yes.”  I love that we flow pretty much the same when it comes to food.  Me minus the spicy and Josh minus the vinegar.  Thankfully two ingredients we can easily work around.


Typically when I buy goat I go for stew meat but I wanted to try something new.  The suppliers had just about every part of a goat to purchase and after reading through the list I decided shanks sounded like a perfect start to a crockpot meal.  From here a recipe was created.. local potatoes with garden tomatoes, carrots, thyme, and parsley.  Along with some onion, garlic, parsnip and red wine.  A nice hearty stew of sorts, hopefully to keep me from getting sick and comfort the rest of the household sickies.  Please don’t let me get sick!

Stewed Goat Shank

Stewed Goat Shank


  • 2 goats shanks, ~2 lbs
  • 1 onion, sliced
  • 4 cloves garlic, pressed/minced
  • 2 carrots, 1" chopped
  • 1 parsnip, thick matchstick chopped
  • 10-12 small potatoes
  • 12 roma tomatoes, roughly chopped
  • 1/4 cup chopped flat parsley
  • 3 sprigs fresh thyme
  • bay leaf
  • 1 cup red wine, Cabernet Sauvignon
  • s&p
  • 1/2 cup beef broth


  1. Season goat shanks with s&p. In a large skillet heat up a tablespoon of olive oil over medium high heat. Brown the shanks on all sides. Set aside.
  2. Add the chopped onion, carrot, and parsnip to the pan and saute 2-3 minutes just to quickly brown. Add 1/2 cup of wine to deglaze. Pour into crock pot.
  3. Add goat shanks to crock pot along with garlic, whole potatoes, tomatoes, parsley, thyme, and bay leaf. Season with s&p. Pour in other 1/2 cup of wine and beef broth.
  4. Cover and cook on low 7 hours.
  5. Remove shanks and pull meat off the bones. Discard bones and any excess fat. Return meat to crockpot and cook another 30 minutes on low.

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