INGREDIENTS
- 2.5 lbs goat shoulder, cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 3 carrots, chopped
- 3 potatoes, cubed
- 2 parsnips or turnips, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups broth
- 1 tsp thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, for garnish
DIRECTIONS
Heat oil in a large pot over high heat and brown the goat on all sides, working in batches if needed. Remove and set aside.
Add the onion to the pot and cook until softened. Add the garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Return the goat to the pot, add the broth, thyme, and bay leaves. Bring to a simmer, cover, and cook on low heat for 1.5 hours.
Add the carrots, potatoes, and parsnips, and continue simmering for another 30-40 minutes, until the vegetables and goat are tender.
Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Browse more goat cuts perfect for slow cooking in our goat selection.