Kid Goat Ossobuco
Photo by Keren S
As I've told you before, I really like kid goat meat. It is reminiscent of spring lamb, but much more tender and a lot less fatter. This dish is great served with rice (I used whole rice) that can absorbe the tastes from the rich gravy.
4
- 4 kid goat shanks
- 2 large carrots, peeled
- 2 parsley roots, peeled
- 1 large turnip, peeled
- 1 onion, peeled and quartered
- 1 tomato, quartered
- 5 garlic cloves, peeled
- 1 glass red wine
- 1 tbsp. fennel seeds
- 1 dried chili pepper
- Olive oil
- Atlantic sea salt
- Preheat your oven to 120C.
- Preheat a large cast iron casserole for a few minutes, then add the olive oil and sear the shanks, two at a time, until all sides are brown
- Meanwhile, quarter the turnip and cut the carrots and parsley roots to pieces 3cm long.
- When all shanks are browned, put all of them in the casserole and add the wine. Deglaze and let the wine evaporate.
- Add a handful of salt, the fennel seeds and all vegetables. Cover the casserole and move to the oven, baking for at least 5 hours.
- When the meat is tender, remove the casserole from the oven, put the shanks aside and reduce the liquids over a medium fire until a thick, savoury gravy is formed.
- Put the shanks back in the casserole to warm them up and serve.
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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