Terry Wetham of Quilceda Farm says there’s no trick to cooking goat. Try something from his Snohomish County farm, like the shanks, which ball up on the end of the bone when cooked, for a manly, meaty presentation. Serve this dish over polenta or mashed potatoes.
4 (1-pound) goat shanks
2 tablespoons olive oil
1 medium sweet onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
4 cloves garlic, smashed
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh oregano
1 bay leaf
1 (14-ounce) can whole peeled tomatoes, crushed, with juice
3 cups red wine
2 cups veal or chicken stock (preferably homemade)
Heat a large, heavy, ovenproof pot (one big enough to hold all 4 shanks) over medium-high heat. Pat the goat shanks dry. Add the oil to the pot, then 2 of the shanks, and cook until browned on all sides, turning a few times, about 15 minutes total. Transfer the shanks to a plate and repeat with the remaining shanks.
While the shanks sear, preheat the oven to 325 degrees.
Once all four shanks are seared and resting on the plate, add the onion, carrots, celery, and garlic to the pot, season with salt and pepper, and cook for 10 minutes, stirring often, until the vegetables are soft. Stir in the oregano, bay leaf, and tomato, then add the wine and stock, and bring the mixture to a simmer. Slide the seared goat shanks in, cover the pot, and cook for 2 hours, turning once during braising.
Transfer the meat to a large platter and tent with aluminum foil. Carefully strain the braising liquid, discarding the solids, and return the liquid to the pot. Bring the liquid to a strong simmer over high heat and cook, stirring occasionally, until the liquid has reduced to the consistency of maple syrup, about 20 minutes. Return the shanks to the pan one at a time, rolling them in the sauce to coat them one at a time, and serve hot, drizzled with the remaining sauce.
gluten-free • dairy-free