"osso bucco" goat shanks

This really is a great comfort dish. You can easily adjust the amount, feeding more or less (adjust cooking time accordingly if you cook a larger amount). Letting the shanks shimmer for 2 1/2 hrs imparts flavor into the sauce and just makes the meat become succulent and tender. I did mine in the oven, but you could use a slow cooker (using shortest cooking time, which typically is 4 hrs, but check the meat after 2 hours, then after that if the meat is not falling off the bone, check 1/2  intervals). You can serve this over polenta as I did, but pasta, rice or even mashed potatoes would be good (even better would be sweet mashed potatoes).

                                                     copyright:catmacera2012

4  FairHaven Goat Shanks (one shank pp)
1 qt whole tomatoes
1 tsp of ea: dried oregano, basil, marjoram, thyme and ginger
1 onion diced
2 garlic cloves, minced
olive oil
s/p to taste

2 c green beans

Preheat oven to 325 degrees F.
In a large cast-iron Dutch oven add enough oil just to cover bottom of pan. Heat over med/high heat.
Season shanks with salt and pepper. Place shanks in pan, and brown on all sides (about 5 m/side). Remove to a platter. Lower heat to medium, add in onion and garlic. Cook for 3-5 minutes, stirring to prevent burning. Stir in all the herbs and ginger. Gently pour in tomatoes. Return the shanks to the Dutch oven, nestling in sauce. (sauce should be about half way up the meat). Cover.
Place in preheated oven and cook for 2 1/2 hours or until meat is tender and just falling off the bone.
(Don't be alarmed, the meat will shrink a bit in cooking).
Remove from oven and place on stove top burner over med/high heat. Remove the shanks to a clean platter and let cool slightly before shredding. Meanwhile, allow the sauce to boil down by half. Then stir in the green beans and shredded meat, lower heat and allow it to heat through. Serve as desired.