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A delicious meal idea to serve on pasta, rice or gnocchi.
Season goat with some salt and pepper then dust it with the flour patting excess off.
Place an oven proof dish on the stove over high heat and add some olive oil.
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.
Give it all a mix and taste for salt and season as necessary.
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.
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.
Remove meat from sauce and using two forks shred the meat.
Using the back of a spoon squash the garlic cloves into the sauce and stir them through.
You should have enough liquid for the sauce but if you have too much then simmer the sauce down,
If you don’t have enough then add a little water and simmer that so as to incorporate it into the flavours.
Add the meat back in along with the sultanas, pine nuts and parsley.
Put on the stove over gentle heat and bring to a simmer – it is now ready to serve.
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