Goat Shank Recipe Slow Cooker

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!

Slow cooker curried goat shank in a bowl.

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!

Serves 8

Ingredients:

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

Equipment:

All of my recommended kitchen tools are listed here.

Method:

The night before I made the curry, I seasoned the goat shanks liberally with salt and pepper.

Someone liberally seasoning goat shanks with salt in a large metal bowl.

The next morning, I chopped the veggies…

Someone chopping a peeled onion in half.

…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.

Onions, carrots, and lambs in a slow cooker.

I took the seasoned goat shanks out of the fridge…

A large metal bowl with seasoned goat shanks.

…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.

In a saucepan, someone is heating up the marinade for the slow cooker curried goat shanks and mixing it with a rubber spatula.

Once the sauce was finished (take a taste to check for seasoning), I poured it evenly over the shanks and veggies.

The yellow curry marinade is poured over the goat shanks that are sitting in the slow cooker.

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!

Slow cooker curried goat shanks are done cooking in the slow cooker.

I removed the shanks from the slow cooker…

A plate piled high with slow cooker curried goat shanks.

…dumped in the bag of frozen broccoli, and stirred the veggies.

Frozen broccoli is added to the slow cooker after taking out the goat shanks.

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.

Shredded slow cooker curried goat meat on a plate.

Once the broccoli was heated, I returned the goat back to the pot…

The shredded slow cooker curried goat meat is added back to the slow cooker.

…sprinkled on the minced herbs, and stirred combine. I tasted for seasoning but didn't need to add anything.

Slow cooker curried goat shank is on a plate with a variety of vegetables.

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

Prep Time 20 mins

Cook Time 10 hrs 30 mins

Total Time 10 hrs 50 mins

Course: Dinner

Cuisine: Asian, Indian

Keyword: gluten-free, paleo, Primal, Whole30

Servings: 8

Calories: 574 kcal

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.