This was simply amazing, I got the goat shank from Harris Farm Meats,  https://harrisfarmmeats.scot/ , their meat is second to none. I decided to slow cook the shank and have a wrap like dinner. Wondering what to put in the wrap with the pulled goat, I decided to try a curried coleslaw….absolutely amazing!

Makes 8 wraps

For the Goat:-

650g Goat Shank

1 tbsp Rainbow pepper (or cayenne pepper)

1 tbsp paprika

1 tbsp cumin

1 garlic clove or tsp powdered garlic

Olive Oil – (good stuff, I use Bertolli)

For the Coleslaw:-

1/2 Red cabbage

1/2 White cabbage

2 carrots

150g natural yoghurt

2 tbsp mayonnaise

1 tbsp curry powder

1 tsp cumin

******

1 packet of wholemeal wraps

1. Mix all of the goat seasoning together and run into shank, leave to marinade overnight, or at least 12 hrs.  
2. Preheat your oven to 120 deg. Flash fry your shank on all sides to seal the meat. Place in ovenproof dish and cover with foil, slow cook for at least 7 hrs. 1 hr before finishing remove the tin foil.                                    
3. Meanwhile, chop the cabbages and carrot into fine strips and put into a large bowl, mix in the yoghurt, mayo, curry powder and cumin. Store in fridge until required.                             
4. Remove the goat from the oven and rest for 5 mins. Slowly pull the meat away from the bone, it should fall off easily.                                                                                                                          
5. Start to assemble your wrap, coleslaw, meat and wrap. I didn’t used any sauce as the coleslaw gave it moisture.
6. Enjoy!!