Goat Shank

Goat shank is cut from the lower leg and is dense with connective tissue and tendon that break down over long, moist cooking into gelatine, giving the dish a rich, glossy body. Around 27g protein per 100g cooked and lean once rendered. It has no fast version: braise at 150 to 160C for 2.5 to 3 hours, or pressure cook, until the meat pulls from the bone. The marrow inside the bone adds further depth to the sauce. It is the classic cut for a slow goat curry, nihari, or a Mediterranean-style braise, one shank makes a generous single portion. Brown the shanks first, then braise them mostly submerged in liquid, turning once, for even cooking.