Goat Shanks and Carrots Braised in Fish Sauce and Carrot Juice

As with any braised meat or curry, the shanks in this recipe taste better if made in advance. By letting them stand for a couple of days in the fridge, the fish sauce really comes to the party. The carrots provide a sweet hit – a great contrast to the salty, funky fish sauce. By braising the carrots in carrot juice, the full flavour is teased out (I’ve “borrowed” this technique from Sean Brock, the mega-cool American chef who is doing amazing things with Charleston cuisine). Try this techni