I bet I can convince you to love goat with my Slow Cooker Curried Goat Shanks!
It’s no secret I love goat. Please try it! It’s not a four-letter word! (Well, it is, but you know what I mean.)
This recipe is soooo simple and idiot-proof. You’ll come home after a long day at work/school and a delicious pot of comforting curry stew will be waiting for you! Plus, you’ll have tons of leftovers! Win! Win!
For this crock-pot meal, I adapted my recipe for slow cooker Thai yellow curry with grass fed beef brisket by subbing in goat foreshanks. After 10 hours of gentle simmering, the meat was meltingly tender and falling off the bone by dinnertime.
Do it! Do it! Do it!
Follow the jump for the recipe!
Time to Make Slow Cooker Curried Goat Shanks!
- 4 pastured goat foreshanks (1 pound each) or lamb shanks
- 3 medium yams, peeled and cut in large cubes
- 1 large onion, coarsely chopped
- ½ pound baby carrots
- 1 T coconut oil
- 2 T yellow curry paste (I used Arroy-D brand)
- 1 1/2 C coconut milk (I used a frozen 12 ounce package of Hawaiian Sun coconut milk)
- 2 T coconut aminos
- 1 T Red Boat fish sauce
- 2 T apple juice (I use Martinelli’s organic apple juice)
- 16 oz bag of frozen broccoli
- Handful of chopped mixed herbs like cilantro, basil, and mint (optional)
- Kosher salt
- Freshly ground black pepper
- All of my recommended kitchen tools are listed here.
The night before I made the curry, I seasoned the goat shanks liberally with salt and pepper.
The next morning, I chopped the veggies…
…and tossed the onions, carrots, and yams into the slow cooker liner (I used a 6-quart slow cooker). I seasoned the vegetables with salt and pepper and mixed everything well.
I took the seasoned goat shanks out of the fridge…
…and placed them in a single layer on top of the veggies.
In a small saucepan, I melted the coconut oil over medium heat and stirred in the curry paste. Once the spices were fragrant, I poured in the coconut milk and brought it to a simmer, stirring constantly.
Next, I mixed in the coconut aminos, fish sauce, and apple juice.
Once the sauce was finished (take a taste to check for seasoning), I poured it evenly over the shanks and veggies.
I covered the slow cooker with the lid and set it to cook for 10 hours on low.
After 10 hours elapsed, I checked on the stew and the meat was falling off the bone. Perfect!
I removed the shanks from the slow cooker…
…dumped in the bag of frozen broccoli, and stirred the veggies.
I put the lid back on the slow cooker and let the broccoli cook for about 30 minutes (on the low setting).
In the meantime, I removed the meat from the bone and shredded it.
Once the broccoli was heated, I returned the goat back to the pot…
…sprinkled on the minced herbs, and stirred combine. I tasted for seasoning but didn’t need to add anything.
Freeze the leftovers!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Slow Cooker Curried Goat Shanks
- 4 pound goat foreshanks or lamb shanks
- 3 medium yams peeled and cut into large cubes
- 1 large onion coarsely chopped
- 1/2 pound baby carrots
- 1 tablespoon coconut oil
- 2 tablespoon yellow curry paste
- 1.5 cup coconut milk
- 2 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- 2 tablespoon apple juice
- 16 ounce frozen broccoli
- handful of chopped mixed herbs like cilantro, basil, and mint optional
- Diamond Crystal kosher salt
- Freshly ground black pepper
- The night before, season the goat shanks liberally with salt and pepper.
- When you're ready to make the recipe, chop the onion, carrots, and yams and throw them into the slow cooker. Season with salt and pepper and mix well.
- Take the seasoned goat shanks from the fridge and place them atop the vegetables in a single layer.
- In a small saucepan, melt the coconut oil over medium heat and stir in the curry paste.
- Once the spices are fragrant, pour in the coconut milk and bring it to a simmer, stirring constantly.
- Mix in the coconut aminos, fish sauce, and apple juice. Taste for seasoning and add salt and pepper as needed.
- Pour the sauce evenly over the shanks and veggies.
- Cover the slow cooker and cook on low for 10 hours.
- After the 10 hours have elapsed, check on the stew and the meat should be falling off the bone.
- Remove the shanks from the slow cooker and dump in the frozen broccoli and stir the veggies.
- Put the lid back on the slow cooker and let the broccoli cook for 30 minutes on low.
- In the meantime, shred the meat off the bone.
- Once the broccoli is heated, return the goat back to the pot and sprinkle the fresh herbs on top. Stir to combine and taste for seasoning.
Nutrition information is automatically calculated, so should only be used as an approximation.
After following all the steps pictured above, 10 hours later I added the broccoli, but, because by this time I had a very hungry family waiting to be served I thought to pop the frozen broccoli into the steamer for the 12-15 minutes necessary to cook it but still keep some crunch in it, then stirred it all into the cooker with the shredded goat meat for a few minutes. Everyone fully agreed that this was the absolutely best goat curry they had ever tasted and would like to enjoy it again and again!
So, thank you for your fabulous recipe. I did, however, make a couple of changes: First, I couldn’t get yellow curry paste in the local stores but they had green curry paste so I risked this, and it was still absolutely splendid. Second, I couldn’t get Yams proper so substituted with organic sweet potatoes but cut them in larger chunks than I would usually, in view of the 10 hrs’ cooking time and I didn’t want mashed sweet potatoes at the end. But when I try it next time, I shall find all the recipe ingredients listed in order to taste it with yams. I admit the sweet potatoes did give the curry a mild, and delectable sweetness to this absolutely fabulous dish.
Betty W-K, Ottawa, Canada