1 Shoulder of goat, Bone in
1/4 cup Olive oil
3 Heads of garlic, Cut in half
2 Onions, Peeled and cut in quarters
1 Lime, Cut in half
3 stalks Celery, Roughly chopped
6 cm Fresh ginger, Peeled and sliced
3 Chillies, Whole and pricked with a sharp knife
10 sprigs Fresh thyme
2 sprigs Fresh rosemary
2 cups White wine
6 cups Chicken stock
Salt and pepper for seasoning
1. Heat your oven to 140℃. Season the meat with salt and pepper.
2. Heat the olive in a cast iron pot or casserole large enough to hold the entire shoulder of goat on the stove-top over medium heat. Wait until the oil is hot, but not smoking then brown the shoulder on all sides. When browned, remove the shoulder and set aside. Add the vegetable to the pot and brown for about 5 minutes, stirring occasionally.
3. Once the vegetables are browed, add the wine and stock. Boil for about 5 minutes to let the alcohol evaporate. Add the herbs and the meat and bring to a simmer.
4. Cover the pot or casserole with a lid, and place in the pre-heated oven. Braise the meat for about 4 to 5 hours until it is really tender. Check after about 3 hours and thereafter every 30 minutes.
5. When the meat is really tender, remove the pot or casserole from the oven, and allow the meat to rest for at least 30 minutes in the braising liquid. Just before serving, heat the meat in a very low oven for a few minutes. Strain the liquid through a fine sieve to remove solids. Return the strained liquid to the pot and bring to a simmer. Skim regularly to remove impurities. Continue to simmer until the liquid is reduced by half. Cut the meat into large chunks, pour over the reduced liquid and serve.