Slow cooked goat in Nero D’Avola
Serves 4
2kg goat consisting of shoulder cut into 150g pieces and 4 shanks
1.5 litres Nero d’Avola wine
3 onions, chopped roughly
200ml red wine vinegar
3 carrots, chopped roughly
3 celery sticks, chopped roughly
1 garlic clove, peeled
200g prosciutto fat
5 whole tomatoes, chopped
2L reduced beef stock
20 crushed whole peppercorns
3 bay leaves
For the garnish:
12 baby carrots, peeled and roasted with olive oil, garlic and rosemary
4 potatoes, peeled and cut into quarters, then roasted with olive oil, garlic, sliced lemon and rosemary
Ask your butcher to debone and cut the goat shoulder into the 150g pieces. Cut the goat into large chunks. Marinate the goat pieces and the chopped vegetables in the red wine for 24 hours. Next, strain the meat and vegetables and keep the liquid separate. Heat a large, heavy based pan and sear the goat until you reach a rich golden brown colour. Add the roughly chopped vegetables and continue to brown well. Once you have sealed and coloured the vegetables and meat well, add the wine from the marinade, red wine vinegar, garlic, prosciutto fat, tomatoes, peppercorns, bay leaf and beef stock, bring to the boil and then cover and braise in the oven for at least 3 hours until the goat meat is falling off the bone.
Take the meat out and discard the vegetables. Reduce the sauce by two thirds, strain and check for seasoning. Infuse the sauce with a little thyme and fresh cracked white pepper. Serve with freshly roasted baby carrots and lemon scented potatoes.