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Braised Shoulder of Goat

Braised Shoulder of Goat
 
Author: 
Recipe type: Dinner
Time of Year: Winter
Ingredients
  • 500g Goat Shoulder
  • • 1 litre buttermilk
  • • 4 garlic cloves bruised
  • • 60ml EV olive oil
  • • 2 celery stalks, diced
  • • 2 small carrots, diced
  • • 1 onion, diced
  • • 1 tin crushed tomatoes
  • • 1 ¼ cups chicken stock
  • • 6 sprigs of thyme
  • • 2 fresh bay leaves
  • • 20g butter
  • • ½ cup green olives, pitted
  • • 2 tbsp chopped parsley
  • • 2 tbsp lemon zest
  • • soft polenta to serve
Instructions
  1. Marinate Goat overnight in buttermilk with 2 garlic cloves & 2 thyme sprigs.
  2. Preheat oven to 140 deg C
  3. Remove meat from marinade, pat dry and season.
  4. Heat oil in a casserole dish until hot, add the meat and turn occasionally until browned. Transfer to a dish to keep warm.
  5. Add the vegetables to the casserole dish and sauté until starting to caramelise.
  6. Add the tomatoes, stock, bay leaves and thyme and bring to the boil.
  7. Return the meat to the dish, cover with baking paper and a lid. Bake in the oven until tender about 3 hours.
  8. Remove goat from the sauce and slice.
  9. Stir in butter and olives to the sauce.
  10. Serve on soft polenta and garnish with lemon and parsley.
Notes
Buttermilk is perfect or marinating meats, the lactic acid helps to break down the protein and tenderise the meat. It also adds a lovely acidity to the sauce.