Goat Shanks and Carrots Braised in Fish Sauce and Carrot Juice from Meat Manifesto by Andy Fenner

Name: Goat Shanks and Carrots Braised in Fish Sauce and Carrot Juice from Meat Manifesto by Andy Fenner
Total time: 180 min
Ingredients: 1 Tblsp sherry vinegar; 4 small, red chillies, finely chopped (choose the heat to suit your taste); 3 onions, thinly sliced; 1 Tblsp ginger, peeled, grated; 4 goat shanks, 2kg, cut into discs; ¼ cup vegetable oil; 12 garlic cloves, crushed; 60 ml fish sauce, plus more for serving; 2 cups white rice, steamed; 1 cup coriander, chopped, to garnish; 2 cups carrot juice; 4 carrots, scrubbed and cut into chunks (or a small bunch of baby carrots, scrubbed and left whole); zest and juice of 2 limes; 4 cups chicken stock

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As with any braised meat or curry, the shanks in this recipe taste better if made in advance. By letting them stand for a couple of days in the fridge, the fish sauce really comes to the party. The...

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Ingredients

1 Tblsp sherry vinegar
4 small, red chillies, finely chopped (choose the heat to suit your taste)
3 onions, thinly sliced
1 Tblsp ginger, peeled, grated
4 goat shanks, 2kg, cut into discs
¼ cup vegetable oil
12 garlic cloves, crushed
60 ml fish sauce, plus more for serving
2 cups white rice, steamed
1 cup coriander, chopped, to garnish
2 cups carrot juice
4 carrots, scrubbed and cut into chunks (or a small bunch of baby carrots, scrubbed and left whole)
zest and juice of 2 limes
4 cups chicken stock