Barbecued Goat Shanks

Goat shanks are not for the dainty. Goat shanks are served whole, a leg on a plate – think cave cuisine! These shanks are permeated with North African spices; they radiate cinnamon, thyme, coriander and lemon – an exotic harmony.

BBQ Shank

4 Goat Shanks

½ cup extra virgin olive oil

Rub:

2 teaspoons cinnamon

2 tablespoons dried thyme

1 teaspoon dried lemon peel

2 teaspoons ground coriander

1 teaspoon ground turmeric

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon black pepper

¼ cup fresh lemon juice

¼ cup fresh parsley, chopped

3 cloves garlic

1 tablespoon tomato paste

  1. Heat the grill: Indirect heat, medium (325°-350°)
  2. Rub the goat shanks with 1 tablespoon of the olive oil and the rub mixture.
  3. Mix the remaining olive oil, lemon juice, parsley, garlic, and tomato paste in a bowl; set aside.
  4. Place the goat shanks on the grill away from the heat, cover the grill and cook until an instant read thermometer inserted into the thickest part of a shank registers about 155°F, about 1 hour. Turn and baste with parsley sauce 3 or 4 times while cooking.
  5. Serve one shank per person.