I didn't have high hopes for the meal where I turned goat shanks into a family supper. Having been ill all week, I didn't have the energy or appetite for anything too involved, and the meat was cut into very awkward chops, but were obviously more akin to shanks than 'chops'.
I found a simple lamb shank recipe in James Barber's Cooking for Two, which involved salting and peppering the meat, browning it, and then mixing together a 1/2 c. water with the juice of a lemon and a teaspoon of turmeric, pouring over the meat with a splash of olive oil, and simmering for a couple of hours. Turmeric has excellent anti-inflammatory properties, so I was tempted to try the recipe, even though it appeared it might be quite bland.
After a couple of hours in the oven at 300F, the chops were falling off the bone, and I served them alongside brown basmati rice, steamed carrots, and sauteed zucchini and red pepper. Everything was quite delicious, and D, surprisingly, enthused, "I love everything on my plate!" Goat shanks in lemon and turmeric. Who knew?