Print: Goat Shoulder Braised with Prunes and Preserved Lemons

Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.

Prep

19 min

Cook

70 min

Servings

Difficulty

Medium

Ingredients

3 pounds goat shoulder
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium yellow onion , chopped
10 pitteds prunes , chopped
0.25 cups chopped Moroccan preserved lemon
0.5 cups dry red wine
1.5 cups chicken broth

Instructions

1 Preheat the oven to 325 degrees F (165 degrees C).
2 Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
3 Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

Nutrition per serving

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