Description : Goat Shank is a slow-cooking specialty cut taken from the lower portion of the goat’s legs, typically the hind shank. It is known for its dense muscle, connective tissue, and marrow-rich bone, which release deep, rich flavors and create a thick, velvety texture when braised or simmered.

The shank is ideal for traditional dishes like paya, nihari, slow-cooked mutton soups, and stew-style gravies. Cooking it over low heat for an extended time breaks down the connective tissues, resulting in exceptionally tender meat and a nutrient rich broth.

Each shank is carefully cleaned and cut from young, healthy goats, ensuring hygiene and quality. The bone-in nature of this cut adds natural gelatin and a distinct depth of flavor, making it a favorite in both home kitchens and heritage cuisine.