How Long To Cook Goat In Slow Cooker

I bet I can convince y'all to love goat with my Wearisome Cooker Curried Goat Shanks!

It'south no hole-and-corner I beloved goat. Please try it! It'southward not a four-letter discussion! (Well, it is, but you know what I hateful.)

This recipe is soooo simple and idiot-proof. You'll come home subsequently a long 24-hour interval at work/school and a delicious pot of comforting curry stew will exist waiting for y'all! Plus, yous'll take tons of leftovers! Win! Win!

For this crock-pot meal, I adapted my recipe for dull cooker Thai yellow curry with grass fed beefiness brisket past subbing in goat foreshanks. Subsequently 10 hours of gentle simmering, the meat was meltingly tender and falling off the bone by dinnertime.

Exercise information technology! Practice information technology! Do it!

Follow the bound for the recipe!

Time to Brand Slow Cooker Curried Goat Shanks!

Serves 8

Ingredients:

four pastured goat foreshanks (one pound each) or lamb shanks
3 medium yams, peeled and cut in large cubes
ane large onion, coarsely chopped
½ pound baby carrots
1 T coconut oil
2 T yellow back-scratch paste (I used Arroy-D brand)
1 i/two C coconut milk (I used a frozen 12 ounce packet of Hawaiian Sun coconut milk)
2 T kokosnoot aminos
1 T Scarlet Boat fish sauce
2 T apple tree juice (I use Martinelli's organic apple juice)
16 oz handbag 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.

The adjacent morning, I chopped the veggies…

…and tossed the onions, carrots, and yams into the boring cooker liner (I used a 6-quart slow cooker). I seasoned the vegetables with salt and pepper and mixed everything well.

I took the seasoned caprine animal shanks out of the refrigerator…

…and placed them in a single layer on top of the veggies.

In a small saucepan, I melted the kokosnoot oil over medium estrus 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.

Side by side, I mixed in the coconut aminos, fish sauce, and apple tree juice.

In one case the sauce was finished (take a sense of taste to bank check for seasoning), I poured it evenly over the shanks and veggies.

I covered the slow cooker with the lid and set it to melt for 10 hours on depression.

After 10 hours elapsed, I checked on the stew and the meat was falling off the os. Perfect!

I removed the shanks from the irksome cooker…

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

I put the lid back on the slow cooker and let the broccoli cook for nigh 30 minutes (on the low setting).

In the meantime, I removed the meat from the bone and shredded it.

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

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

Freeze the leftovers!

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Slow Cooker Curried Goat Shanks

This recipe is soooo simple and idiot-proof. Y'all'll come domicile after a long twenty-four hours at piece of work/schoolhouse and a delicious pot of comforting curry stew volition exist waiting for you lot! Plus, you'll accept tons of leftovers! Win! Win!

Prep Time twenty mins

Cook Time 10 hrs xxx mins

Total Fourth dimension ten hrs fifty mins

Course: Dinner

Cuisine: Asian, Indian

Keyword: gluten-free, paleo, Primal, Whole30

Servings: 8

Calories: 574 kcal

4 pound caprine animal foreshanks or lamb shanks
iii medium yams peeled and cut into large cubes
ane big onion coarsely chopped
ane/2 pound baby carrots
1 tablespoon coconut oil
two tablespoon yellow curry paste
one.5 cup coconut milk
ii tablespoon coconut aminos
one tablespoon Cerise Gunkhole fish sauce
2 tablespoon apple juice
16 ounce frozen broccoli
handful of chopped mixed herbs like cilantro, basil, and mint optional
Diamond Crystal kosher common 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.
Have the seasoned caprine animal shanks from the fridge and place them atop the vegetables in a unmarried layer.
In a small saucepan, melt the kokosnoot oil over medium heat and stir in the curry paste.
In one case 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 every bit needed.
Pour the sauce evenly over the shanks and veggies.
Encompass the slow cooker and cook on depression for 10 hours.
After the 10 hours have elapsed, check on the stew and the meat should exist falling off the bone.
Remove the shanks from the slow cooker and dump in the frozen broccoli and stir the veggies.
Put the hat dorsum on the tedious 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 caprine animal back to the pot and sprinkle the fresh herbs on top. Stir to combine and gustation for seasoning.

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