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!


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

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.