MASSIMO MELE’S GOAT SHOULDER TWO WAYS
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
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.