Spring cleaning (suggestions needed)

We’re about two weeks into a freezer clean-out of meat. My projects, porcine and otherwise, had gotten out of hand. Nary a cubic inch of space in two (two!) freezers. Tonight we’ll be doing cod with butter, lemon and capers. Tomorrow it’s goat shanks. Problem is, none of my cookbooks have anything fetching on the goat shank front – demanding, I know. The interwebs are always a crapshoot so I’d rather throw it out to you. Who’s got a good recipe for braised goat shanks. Extra points for Middle Eastern focus, but not mandatory.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

One thought

  1. Any mediterranean recipe for lamb shanks will work – a simple braise with tomatoes, onions and garlic, for example.

    Resource: “The Flavor Bible.” It’s a dictionary of complementary flavors that works wonders in making up dishes. Also “What to Drink with What You Eat” about beverage pairing.

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