
Last Thursday I was tasked with preparing a Goat Shank (procured from Small Potatoes Farm for $22.00) for a Friday night pot-luck in Carrboro. The process would be long, and as the only funemployed pot-luck attendee, I had the time available to figure out how to cook this beast.
I had two recipes to follow, but (due to a lack of some ingredients and an abundance of others) I forged my own path in the world of goat cookery. According to the other pot-luckers I done good.
Goat Shank:
1 goat shank
3/4 pound Butter
Lots of: garlic, basil, rosemary, sage, dill, or other fresh herbs you can procure, chopped
One count pour of: yorkshire (or worcestershire) sauce, soy sauce
Sprinkling of: celery salt, table salt, black pepper, whole black pepper corns, cumin
Preheat oven to 250°. Put all ingredients, except the goat, in a frying pan. Cook at a low heat until butter melts and it smells delicious. Wash the goat shank in cold water and pat dry (I used clean, reusable, washable kitchen cloths, paper towels suffice). Place shank in a large roasting pan with a lid (I used two Dollar General aluminum roast pans, one for the bottom, one as the top). Pour liquid butter mixture over shank, cover, and place in hot oven. Cook for 4 hours, basting occasionally. Remove from oven, drain juices into a pitcher. Place goat shank on hot grill, pour just enough juices over it for the grill to flare up. Flip and repeat. Slice and serve with juices as gravy.
We ate this grillside on a candle lit picnic table. We paired it with beer and purple potatoes and summer squash, both grilled, and poured the juices over everything. Also, each person had to say something they were thankful for, and one great thing that happened to them during their week.
I was thankful for friends. And excited that that week I learned how to cook goat!