Directions

• Let goat come to room temperature before starting, preheat oven to 250 F
• In a heavy dutch oven (cast iron is best) add oil to cover the bottom, let heat to just below smoking
• Once the oil is hot, add goat a batch at a time and brown on all sides, remove each batch and set aside
• Once the goat is browned, 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
• 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.
• Cover and place in oven for at least 2 hours. Depending on how much goat you are using, this could take 3 hours. Check the dish at 2 hour mark, add more beef stock if the liquid has cooked off.
• The dish is done when the goat is falling off the bone. Serve with steamed veggies or rice.