Yekhnes (or yakhnes) are stews that take many forms all over the Middle East, North Africa, and the Mediterranean. This particular one is a play on the Lebanese beef and potato yekhne, a super comforting dish often made with chunks of stewing beef or shank.
Using goose legs to replace shanks in a recipe is a good idea since, like shanks, they can be quite tough. Left to cook for a long time though, they become soft, unctuous, and utterly delicious. Since the geese you bring down may vary in age, exact cooking times become a little tricky. Older birds may need more time to soften in the stew pot. They will eventually become tender, no matter how tough they are, so be patient and keep cooking until they do. You may have to add a little extra water or broth if you need to cook it much longer than the recipe tells you to.
If you don’t have all day to hang out by the oven waiting for your stew, feel free to do steps 1-4 in a skillet, then transfer everything over to a crockpot to slow cook for the day or overnight. Serve this with a pile of white rice and Middle Eastern bread. Be sure to gloat about how good this dish was to your friends who leave their goose legs in the field!
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