Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.