From our farm to your table!

Goat Shanks and Beans

1 pkg of 15-bean soup discard seasoning package

4-6lb leg shank

1 large sweet onion

1qt. vegetable broth

1/4 tsp. salt

1 tsp. pepper

The night before cover the beans with water and soak overnight.  In the morning, rinse the beans well, removing loose hulls and debris.

Preheat the oven to 400.  Put the shanks on a rack in a roasting pan, season them with the salt and pepper, then cover them with foil.  Turn the oven down to 325 and roast for 1 1/2 hours.  Do not over cook.

Dice the onion and saute in the olive oil on low heat until they are transparent.  Put the beans and onions in a slow cooker then pout the vegetable stock over them.  Cook on low for 7 hours.  Nestle the shanks into the beans and continue cooking for an additional hour.  If the beans begin to dry out, add more stock.  Serve in bowls and garnish with a dollop of sour cream or yogurt.

Proverbs 31:16: “She considers a field and buys it; with the fruit of her hands, she plants a vineyard.

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