SERVES 8
Goat is the most widely consumed red meat in the world, a staple among many cultures but rarely eaten in the United States. I am not sure why, because it is truly delicious! Pasture-raised goat meat tastes more like beef than lamb. Because goat is very lean, the shoulder can be quite tough, but becomes tender and tasty when braised with moist heat. Next time you see some goat at your farmers’ market, pick some up and give this recipe a try!
INGREDIENTS
2 tbsp/30 g ghee
sea salt and pepper
3 lbs/1 kg boneless goat shoulder
1 onion, thinly sliced
2 tbsp/30 ml tomato paste (preferably from a jar)
4 cloves garlic, minced
1 leek, thinly sliced
1 rib celery, diced
1 carrot, peeled and diced
1 tbsp/15 ml red wine vinegar
4 cups/945 ml Beef Broth
6 ripe tomatoes, quartered 4 sprigs thyme
2 bay leaves
COOKING INSTRUCTIONS
Preheat oven to 375°F/190°C. Heat a large Dutch oven to medium-high heat and add ghee. Generously salt and pepper the goat shoulder. When the ghee is warm, add the meat and brown on all sides, about 5 minutes on the first side. Set the meat aside.
Add the onion to the Dutch oven and cook until soft, about 5 minutes. Add the tomato paste, garlic, leek, celery and carrot. Cook for a few minutes until fragrant. Add the red wine vinegar and scrape up any brown bits from the pan. Add the broth, tomatoes, thyme and bay leaves. Cover and place in the oven. Cook for 2 hours or until goat shoulder is tender. Discard thyme sprigs and bay leaves before serving.
More Recipes You'll Love
Braised goat shoulder is the world's favorite red meat, finally getting its due: a lean boneless shoulder seared hard, then braised low with leeks, tomatoes, thyme, and beef broth until it shreds at the touch of a fork. Goat tastes closer to beef than lamb, and the long moist heat turns its leanness into melting tenderness. Two hours in the oven and the house smells extraordinary.
Pro Tips
- Brown the shoulder aggressively on all sides — about 5 minutes on the first side — because goat is lean and needs that caramelized crust for flavor depth.
- Cook the tomato paste for a full minute with the vegetables before adding liquid; raw paste tastes tinny, while cooked paste brings sweetness and body.
- The red wine vinegar is small but mighty — that single tablespoon of acidity balances the rich broth and keeps the braise from tasting flat.
- Goat shoulder is genuinely tough raw; trust the full 2-hour covered braise and test with a fork rather than a clock.
- Look for pasture-raised goat at farmers' markets — it has a cleaner, milder flavor that converts first-timers.
Frequently Asked Questions
What does goat taste like?
Pasture-raised goat tastes more like beef than lamb — mild, slightly sweet, and clean. The shoulder is lean but becomes deeply flavorful when braised with moist heat.
Can I use a slow cooker instead?
Yes — brown the meat and build the base on the stove first, then cook on low for 8 hours. The browning step is what keeps the flavor from going one-dimensional.
Can I substitute lamb for goat?
Lamb shoulder works with the same braise and timing. Expect a stronger, more distinctive flavor — goat is milder and closer to beef.
How do I store leftovers?
Refrigerate the shredded goat in its braising liquid for up to four days, or freeze for three months. It makes incredible lettuce cups and hash the next day.
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