Marinade whole shanks in olive oil, plenty of fresh herbs and garlic. Sear on all sides in a hot pan until brown, then cover with plenty of white or red wine and cook in a low oven for around 2 hours, or until falling off the bone. Sliced shanks are great for "Osso Bucco," or substitute sliced shanks for neck. Meat simply falls off the bone with yummy au jus to boot. Pages 16, 24 and 25 of The Goat Gourmet Cookbooklet.
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