Kris: We are lucky to live nearby to the Tas Farm Gate Market, which is held every Sunday in the car park on the corner of Elizabeth and Melville Streets, Hobart. The produce at this time of year is amazing. It has still been mild at night (even though it’s Summer), so we thought some slow cooked goat shanks and roasted root vegetables would be an ideal dish to cook.
We found some Boer goat shanks, heirloom carrots, new season garlic and button squash. Our potatoes have been really productive, so we thought we should use some fresh from the garden. We also bought some really fresh strawberries and raspberries to enjoy after dinner.
Beer Braised Goat Shanks and Roasted Vegetables
2 goat shanks
3 heads of garlic
1 large brown onion
375ml Seven Sheds Kentish Ale
1 cup beef stock
6-8 button squash
6-8 baby carrots
salt and pepper
Thinly slice the brown onion
Fry the onion, thyme and oregano in some olive oil until soft
Dice the tomatoes and place in the saucepan
Add the goat shanks and seal for a few minutes
Add the beer and beef stock
Place on a low heat and simmer for 2 hours
An hour into cooking the shanks, wash and quarter the potatoes
Wash the carrots and toss them in olive oil with the potatoes, garlic, button squash
Roast in a pre-heated oven for 45-60 minutes until golden
Season the vegetables with salt and pepper
Season the sauce with salt and pepper to taste
Serve the goat shank on a pile of vegetables and spoon over some sauce
Kris: We matched this dish with the Seven Sheds Kentish Ale. The sweet malt complimented the sauce and the sweetness of the goat. I think a Dark Lager would be a great match also. The meat was really tender and just fell off the bone. A perfect dinner for a mild Tasmanian night.
Caroline: The goat was really tender and sweet and the Kentish Ale was a perfect match. They were both earthy and sweet, delicious!
(PS Kentish ales are traditionally made in Kent, South East England. Outside of Kent, the term Kentish ale is typically applied to a pale ale with low hops levels and rich, malty sweetness).
Knowledge is power.