Braised Goat Shank

Braised Goat Shank

2 goat shanks linked here

7 Yukon gold potatoes

1/3 cup cream

1/4 cup butter

4 medium carrots

2 medium parsnips

4 shallots

100 g 40 Knots Winery Pinot Noir Salt and Cracked Pepper dark chocolate linked here

2 cups kalettes linked here

1 large heirloom tomato linked here

1/4 cup tomato paste

1-liter chicken stock

80ml Depth Charge Espresso vodka linked here

6 cloves of black garlic linked here

8 cloves smoked garlic

2 tsp toasted cumin

1 tsp toasted coriander

60 g chipotle in adobo sauce

4 birds eye chilies scorched

4 dried allspice berries

1 tsp cloves

pinch of nutmeg

pinch of cinnamon

1 tbsp fresh thyme

1 tbsp The Blackening

4 tbsp Rob's Rub

a generous helping of sprouts linked here

2 tbsp olive oil

salt and pepper

zest and juice of 1 orange

For the braised goat shank

• liberally season the goat shanks with salt and pepper
• heat a shallow fry pan with the olive oil until smoking hot
• while the goat is browning, slice two carrots and 1 shallot into a roasting dish and add 1/4 cup of chicken stock, the vodka, 3 cloves of black garlic and three cloves of smoked garlic. Trisect and quarter the remaining carrots and set aside
• brown all sides of the shanks and then move them to the roasting dish
• cover the roasting dish with parchment paper and aluminum foil. Braise for 3.5 hours at 320*

*at this point peel 2 whole shallots, wrap in foil and put in the oven along with the shanks

For the roasted vegetables

• take the quartered carrots and put them in a separate roasting dish
• quarter the parsnips and add to the roasting dish
• coat with olive oil and Rob's Rub
• pre-roast the vegetables for 10 minutes, then set aside until there is 25 mins left on the goat

For the sauce

• in a small pan toast the cumin and coriander and scorch the chilies. Add to a blender with the chipotle in adobo, remaining black garlic, allspice, cloves, cinnamon, nutmeg, thyme, orange zest and juice, tomato paste, and the remainder of the chicken stock
• slice the heirloom tomato into four thick slices and season with The Blackening
• using the same pan as the spices and chilies, sear the tomato slices on each side and add to the blender
• break up the dark chocolate into small pieces and add to the blender
• set the blender aside until the goat shanks are done
• when the shanks are done, remove them from the roasting dish and pour the remaing liquid and vegetables into the blender
• blend until smooth and pass through a fine sieve

For the Kalettes

• when the shallots in the oven are nice and soft -30 mins or so- remove them from the oven and coarsely chop
• slice the remainder of the smoked garlic and add to a fry pan with 1 tbsp of olive oil
• saute until the kalettes are slightly wilted, but still have some crunch
• lightly season

For the mashed potatoes

• peel 7 Yukon gold potatoes and quarter
• heat the cream and butter together
• boil the potatoes and strain
• pass the potatoes through a ricer and return to the pot, add the butter and cream mixture and mix thoroughly and season to taste

Finish the dish

• once all the components are done add the sauce to a shallow saucepan and bring it back to heat
• add the goat shanks to the saucepan and cover thoroughly with sauce, ensuring that the shanks are fully heated through
• plate potatoes, kalettes, and roasted vegetables first
• place shanks on top and cover with hot sauce
• finish with a nice bunch of fresh, green sprouts