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.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 30 mins
• Calories: 306 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 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.

Step 3

Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.