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.