![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/braised_goat_shank_polenta_Brussels_sprouts.jpg\")
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This was a sublime winter meal, and almost embarrassingly easy to put together.<\/p>\n
I used a recipe, with almost no deviations, from a specialty cookbook I bought in Brooklyn almost as soon as I had learned that I could buy local goat cuts in the Union Square Greenmarket. The title is ‘Goat: Meat, Milk, Cheese<\/a>‘ and the authors are Bruce Weinstein (he cooks) and Mark Scarbrough (he writes)<\/a>.<\/p>\n It was great fun, and even though our shanks were a little smaller than those described in the recipe<\/a>, we were surprised to\u00a0sit\u00a0down to dinner roughly an hour and a half earlier than the recipe’s program had suggested: After quickly getting the braise together inside the pot I was looking forward to an interval during which I could catch up on writing or reading (about food, to be sure), but when I got up to check\u00a0and stir the pot\u00a0the\u00a0second time,\u00a0maybe\u00a050 or 55 minutes into the 2 1\/2 hours my guides had predicted it would take, I realized that the meat was nearly ready. I know it could have gone further, but not for an additional hour and a half, and the meat already offered no resistance when pierced with a\u00a0metal tester.<\/p>\n I then worked rapidly on the rest of the meal, rushing the Brussels sprouts into the oven and quickly assembling the ingredients for the polenta, both of which might take 25 minutes. I knew the goat braise would be understanding, so there wasn’t any panic with the timing, and everything came together perfectly in the end.<\/p>\n The picture below shows what\u00a0the\u00a0shanks\u00a0looked like just after I had replaced them in the pot in which they had earlier been browned then removed to the side, and after saut\u00e9ing the vegetables, adding the\u00a0chicken broth and white beans, and bringing the liquid to a simmer.<\/p>\n This was a sublime winter meal, and almost embarrassingly easy to put together. I used a recipe, with almost no deviations, from a specialty cookbook I bought in Brooklyn almost as soon as I had learned that I could buy local goat cuts in the Union Square Greenmarket. The title is ‘Goat: Meat, Milk, Cheese‘ …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-15619","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15619"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15619\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/goat_shanks_before.jpg\")
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