Ingredients for 8:
4x500g pastured goat foreshanks (or lamb shanks)
3 medium yams, peeled and cut in large cubes
1 large onion, coarsely chopped
250g baby carrots
1 tbs coconut oil
2 tbs yellow curry paste
1.5 cups coconut milk
2 tbs soy sauce, or coconut aminos
1 tbs fish sauce
2 tbs apple juice
450g frozen broccoli
Handful of chopped mixed herbs like cilantro, basil, and mint (optional)
Freshly ground black pepper
The night before I made the curry, I seasoned the goat shanks liberally with salt and pepper.
The next morning, I chopped the veggies, tossed the onions, carrots, and yams into the slow cooker liner (I used a 6-liter slow cooker). I seasoned the vegetables with salt and pepper and mixed everything well.
I took the seasoned goat shanks out of the fridge, 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.
Once the sauce was finished (take a taste to check for seasoning), I poured it evenly over the shanks and veggies.
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!
I removed the shanks from the slow 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 about 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!