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Braised Bone-In Goat Meat for two

From Statesboro Market2Go

<p>This recipe is for two but is easily doubled or even tripled for extra searvings</p>
Source: inspired by Bootleg Farm's friends at Common Thread Restaurant, Savannah GA. (Entered by RICHARD COWART)
Serves: serves two

1 - 11/2 lbs bone in goat meat
1 med onion
2 cloves Garlic
1 stalk Celery
2 whole Carrots
1 whole Bay leaf
Kosher salt
1 Red wine
1 Beef or vegetable stock

Step by Step Instructions
  1. Let goat come to room temperature before starting, preheat oven to 250 F
  2. In a heavy dutch oven (cast iron is best) add oil to cover the bottom, let heat to just below smoking
  3. Once the oil is hot, add goat and brown on all sides, remove and set aside chop onion, celery. garlic and carrots
  4. remove the extra oil from the dutch oven, return to heat and add onion, carrot, celery and garlic. Cook this just long enough to sweat a bit
  5. Add 1/2 cup of wine and all of the remaining ingredients, give a quick stir then return goat to dutch oven and add remaining wine to cover the goat. You can also use 1/2 wine and 1/2 beef stock
  6. Cover and place in oven. Depending on how much goat you are using, this could take @2 hours. Check the dish at 1 hour mark, add more beef stock if the liquid has cooked off.
  7. The dish is done when the goat is falling off the bone. Serve with steamed veggies and rice.