Wine-Braised Goat

Yes, I made goat again! It was good, but I still prefer the milk-braised goat I made a while back. And that is a butter knife in the picture because that is really all you need to cut this tender meat.

Wine-Braised Goat

Servings: 4

Prep Time: 15 mins

Active Cook Time: 15 mins

Inactive Cook Time: 2 hrs

Total Time: 2hrs 30 mins

Ingredients

2.5-3 lbs goat shanks, bone in

5 T olive oil

5 sprigs of thyme, left whole

1 lb cipollini onions, peeled but left whole

2 cups red wine

2 cups chicken stock

2 bay leaves

1/4 tsp ground cloves

salt and pepper, to taste

flour and butter (optional)

Directions

Preheat oven to 300F. Heat enameled cast iron pot on medium-high heat. Add olive oil. Generously sprinkle goat shanks with salt and pepper. When the oil is hot, add the goat shanks and brown on each side, should take about 10 mins total. Once the goat is browned, add the wine, stock, onions and spices. Bring to a boil then cover with lid (if the lid does not seal the pot very well, cover with aluminum foil too). Place in the oven and cook for 2 hours. Every 20 mins, turn the pieces of goat so that all the sides get to cook in the liquid. Optionally you can add the onions in the last 45 minutes of cooking so that they do not break down as much.

For a sauce, you can make a simple roux with equal parts of flour and butter. Melt butter in a sauce pan and sprinkle with flour. Cook for about 5 minutes. Add some of the cooking liquid, about a cup or so, and cook until thickened.