Go Back
–+ servings
Curried goat shanks made in the slow cooker.
Print Recipe
5 from 2 votes

Slow Cooker Curried Goat Shanks

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!
Prep Time20 minutes
Cook Time10 hours 30 minutes
Total Time10 hours 50 minutes
Course: Dinner
Cuisine: Asian, Indian
Keyword: gluten-free, paleo, Primal, Whole30
Servings: 8

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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

Calories: 574kcal | Carbohydrates: 54g | Protein: 50g | Fat: 17g | Fiber: 9g | Sugar: 4g