Goat Shank

The shank is the lower leg, dense with collagen and connective tissue. It is built for one thing: a long, slow braise that turns it fork-tender. Think of it as goat osso buco.

How to cook goat shank

Brown the shanks hard, then braise them in a covered pot with stock, aromatics, and a little acid (tomato, wine, or citrus) for 2.5 to 3 hours until the meat pulls from the bone. The marrow enriches the sauce as it goes. Serve over polenta, rice, or with flatbread to catch the liquid.

Why the shank rewards patience

There is little to eat on a shank until the collagen melts. Undercook it and it is rubbery. Give it the full braise and it becomes the best bite on the animal.

What to make

Braise shanks the way we do veal osso buco, or add them to curry goat for body. See the braising guide.

FAQ

How long do goat shanks take?

About 2.5 to 3 hours of gentle braising, until the meat pulls away from the bone.

Can I use goat shank in curry?

Yes. Adding a shank or two to curry goat gives the sauce extra body from the collagen and marrow.

Part of our goat cuts guide. Find pasture-raised goat through the Find a Farmer directory.