MAS­SIMO MELE’S GOAT SHOUL­DER TWO WAYS

Whitsunday Times - - LIFE -

BRAISED GOAT SHOUL­DER: SERVES: 12 In­gre­di­ents

1.5kg goat shoul­der, bone in 1⁄4 cup plus 2 tbs ex­tra vir­gin olive oil 1 onion, thinly sliced 1⁄3 cup dry white wine 2 bay leaves 4 cups chicken stock 5 an­chovies 1 whole head of gar­lic cut in half 1 tbs rose­mary 100g pancetta, thick-cut, cut into .6cm cubes Fine sea salt Freshly ground black pep­per

Method

Place goat shoul­der on rimmed bak­ing sheet, sprin­kle with 2 tbs coarse salt. Cover with plastic wrap and re­frig­er­ate overnight. En­sure you take goat out of the fridge 10 min­utes be­fore cook­ing Pre­heat oven to 200C. Heat oil in heavy oven­proof pot over medium-high heat. Sprin­kle goat with pep­per and add to pot. Cook un­til well browned on all sides, turn­ing fre­quently, about 15 min­utes. Re­move tray from oven and add onions, pancetta, an­chovies, bay leaves and rose­mary. Re­turn to oven for 5 min­utes then add white wine and re­turn for 5 min­utes. Add chicken stock and wrap with foil, then cook in oven at 140C. Braise un­til meat is very ten­der and al­most fall­ing off bone, turn­ing ev­ery hour and bast­ing with pan juices, for about 4 hours to­tal. Re­move from oven, un­cover and cool shoul­der in pan juices slightly then re­frig­er­ate un­cov­ered overnight. Using a spoon, re­move solid fat and dis­card. Bring shoul­der with pan juices to sim­mer. Trans­fer to rimmed bak­ing sheet; cool slightly. Pull meat off bones and dis­card bones. Dis­card bay leaves and rose­mary. Squeeze pulp from gar­lic cloves into pan juices and dis­card pa­pery skins.

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