Goaty goatastic goat shanks (sous vide)

[ChrisTaylor]

I found some goat shanks. These are from a baby goat and rather small. The first few search results on Google are useless: photos of dinners, a blogger going on about irrelevancies. Any suggestions on time and temp? Treating them as lamb shanks is a worst-case-no-other-choice-apocalypse fallout.

[Keith_W]

Chris, you might have more luck if you did a google search for "capretto". I suggest a long braise or pressure cooker.

[judiu]

Or "cabrito" , the Spanish equivalent.

[ChrisTaylor]

Poking and prodding Google I eventually got it to spit out a useful result: a blog post by some guy that butchered a couple of goats in his apartment. Yeah. He suggested 73C/12 hours and that sounded sensible enough to me. Anyone hardcore enough to portion two farm animals in a shoebox-sized kitchen sounds exactly like the kind of person I'd trust and take seriously. I wanted goat curry (hence not PCing a ragu, say) so I stirred the deboned, cooked shanks into the Muslim curry sauce from Modernist Cuisine at Home.