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Goat and Port |
INGREDIENTS: |
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3
lemons
1 7-8-lb. boneless goat shoulder, trimmed
Salt and freshly ground black pepper
10 cloves garlic, peeled
2 sticks cinnamon
1 lb. ripe tomatoes, peeled and seeded, or 1 28-oz. can whole peeled
tomatoes with their juice
1 750-ml. bottle ruby port
2 sprigs fresh thyme
2-3 bay leaves |
DIRECTIONS: |
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1. |
Bring a medium pot of water to a boil over high heat; then add
lemons and blanch for 2 minutes. Drain; then cut each lemon into 8
pieces lengthwise, and set aside. |
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2. |
Season goat generously with salt and pepper. Set a large, heavy
roasting pan over 2 burners on top of the stove. Add goat, fat side
down, and cook, without additional fat, over medium-high heat,
turning once, until well browned on both sides, about 20 minutes in
all. Remove goat, and set aside; then pour off and discard excess
fat, and return pan to stove. |
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3. |
Add lemons to roasting pan, and cook over medium heat for about 2
minutes, stirring and crushing lemons with a wooden spoon and
scraping up any browned bits stuck to bottom of pan. Add garlic and
cinnamon, and cook for 2-3 minutes. Add tomatoes, banyuls, thyme,
and bay leaves, and cook for 1 minute more. Season to taste with
salt and pepper; then return goat to pan. Reduce heat to low, cover
pan tightly with foil, and braise slowly until goat is tender, about
1 3/4 hour. Remove cinnamon, thyme, and bay leaves before serving. |
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