A delicious meal idea to serve on pasta, rice or gnocchi.


  • 1 shoulder of baby goat – boned out – approx 900g

  • 10 cloves of garlic peeled

  • 8 eschallots peeled and the larger ones halved lengthwise

  • 3 tomatoes roughly chopped

  • 2 bay leaves

  • 1 bottle of red wine – I used Sangiovese from Pizzini Winery in the King Valley

  • Flour for dusting goat

  • Salt and pepper for seasoning

  • 1 tbls spoon freshly ground black pepper

  • ½ cup of sultanas

  • ½ a cup of pine nuts toasted

  • ½ cup of chopped parsley


  • 1.

    Season goat with some salt and pepper then dust it with the flour patting excess off.

  • 2.

    Place an oven proof dish on the stove over high heat and add some olive oil.

  • 3.

    When hot add the goat and brown on both sides – when browned add the garlic and the eschallots and cook for a few minutes then add the tomatoes, bay leaves, the bottle of wine and the tbls of black pepper.

  • 4.

    Give it all a mix and taste for salt and season as necessary.

  • 5.

    Lay a sheet of baking paper cut to fit inside the oven dish over the goat and ten cover tightly with a lid or alfoil.

  • 6.

    Bake in the oven at 140° for 2 ½ - 3 hours until the meat is falling away and you can pick pieces off it with your fingers.

  • 7.

    Remove meat from sauce and using two forks shred the meat.

  • 8.

    Using the back of a spoon squash the garlic cloves into the sauce and stir them through.

  • 9.

    You should have enough liquid for the sauce but if you have too much then simmer the sauce down,

  • 10.

    If you don’t have enough then add a little water and simmer that so as to incorporate it into the flavours.

  • 11.

    Add the meat back in along with the sultanas, pine nuts and parsley.

  • 12.

    Put on the stove over gentle heat and bring to a simmer – it is now ready to serve.

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