“For best results, use an enameled cast iron Dutch oven to ensure even cooking and browning. When done, the meat will be brown, glistening and falling-off-the-bone tender. Serve with polenta or garlic mashed potatoes. You can make this a day in advance. Refrigerate the shanks and vegetables in a separate container from the sauce so that the fat can be lifted easily from the sauce.”
— Marlene Parrish
For more ideas about cooking goat, see her article: Get your goat: Cabrito, chevreau or capretto — it’s another red meat
4 goat shanks, about 3/4 pound each
2 tablespoons olive oil or other fat
Salt and freshly ground pepper
2 large carrots, chopped
1/4 cup celeriac or celery, if available
1 large onion, chopped
4 to 6 cloves garlic, chopped
1/2 cup dry red wine
1/2 cup water
1 cup tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
Preheat the oven to 350 degrees. Place olive oil in a heavy Dutch oven on medium-high heat. Working in two batches, if necessary, brown the shanks on all sides. Salt and pepper generously. Using tongs, remove them to a plate.
In the same pan over medium heat, saute the carrots, celery and onion until soft, but not browned, about 5 minutes. Add garlic and cook 2 minutes longer. Place the shanks on the bed of vegetables in the pan.
In a glass measure, stir together the wine and water and pour over and around the meat. Pour tomato sauce over and around the meat. Sprinkle with oregano and thyme. Heat until the liquid comes to a simmer.
Cover with a tight lid or metal foil and braise in oven about 2 hours or until the meat is tender and almost falling off the bone.
Using tongs, remove the shanks to a serving dish, cover with foil and keep warm. Remove the vegetables with a slotted spoon and arrange them around the meat. Pour the remaining liquid into measuring cup; remove excess fat from the sauce. There should be about 1 cup of sauce. Adjust seasoning to taste and serve over the meat or in a sauce boat. Great served with or over garlic mashed potatoes.
Makes 4 servings.