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Grilled Goat Shanks with Mushrooms, Green Garlic and Nettles

Tender goat shanks braised with wild pheasant back mushrooms and green garlic served with freshly cooked nettles makes for a delicious summer or fall meal.
Prep Time20 mins
Cook Time2 hrs
Course: Main Course
Cuisine: American
Keyword: Goat, Goat Shanks, Green Garlic, Pheasant Back Mushrooms


Shanks and mushrooms

  • 2 goat shanks or lamb foreshanks you want shanks on the small side here, but large ones can work if you have a large appetite or want leftovers
  • Kosher salt and fresh ground black pepper
  • 2 oz goat bacon optional
  • 8 oz wild mushrooms
  • 3 oz generous half cup green garlic or a combination of scallions and garlic you might use one bunches of sliced scallions and 2 large cloves of garlic as a substitute
  • 3 cups goat or vegetable stock
  • ½ cup dry white wine
  • 1 tablespoon all purpose flour or equivalent
  • 2 tablespoons tomato paste
  • 1 tablespoon ramp spice optional


  • 4 oz fresh tender nettle tops or another leafy green you like
  • 1 tablespoon unsalted butter for spreading on the nettles at the table, optional
  • Fresh cut chives, for finishing, optional


  • Season the goat shanks with salt and pepper and allow to rest overnight, uncovered. The next day, smoke the shanks over a wood fire, or in a smoker at 300 F for 30 minutes.
  • Sweat the bacon until the fat has released in a Dutch oven or oven-safe pot large enough to accommodate the shanks. Add the mushrooms and green garlic, sweat for a few minutes, push them to the side, add the tomato paste and flour, then mix to combine with the mushrooms.
  • Add the wine to the pan and cook for a minute, then add the shanks, stock and ramp spice if using, cover the pot and cook a gentle simmer for 1.5 hours or until the shanks are tender.


  • Wash the nettles, then steam for 4-5 minutes until they’re tender and taste good to you.
  • Double check the seasoning of the shank liquid for salt and pepper, adjust as needed.


  • To serve, put the nettles off-center in a deep bowl or plate with a rim to catch the pan juices, put a shank beside each pile of nettles, spoon the mushrooms and pan juices over each one, garnish with the chives and serve immediately. If you like, drizzle the nettles with olive oil or spread with soft butter at the table.