Lemony Braised Goat recipe by Diane Kochilas.

Lemony Braised Goat With Blackened Garlic and White Wine

Name: Lemony Braised Goat With Blackened Garlic and White Wine
Prep time: 25 min
Cook time: 120 min
Ingredients: 1/2 cup extra virgin Greek olive oil; 2 pounds bone-in goat shank or shoulder (preferably organic, cut into serving-size pieces); 2 large red or yellow onions (coarsely chopped); 1 heaping teaspoon blackened garlic; 6 to 8 waxy potatoes (preferably organic, unpeeled and cut into 2-inch chunks); 2 cups dry white wine (I used Ikarian Begleri, but sauvignon blanc would also work nicely); Sea salt and freshly ground black pepper to taste; 4 - 5 rosemary sprigs (about 3 inches long each, or 2 teaspoons dried rosemary); 4 small fresh sage leaves / 6 sprigs of fresh thyme; 6 - 8 sprigs fresh oregano / grated zest of 1 lemon (unwaxed and preferably organic); Juice of 1 lemon/water as needed

This luscious Greek recipe for a lemony braised goat with blackened garlic and white wine is a variation of a classic Ikarian recipe for goat. I use lemon zest for extra perkiness and a heaping teaspoon of blackened garlic, which is sweet and subtle and adds an almost molasses-like density to the final result. Goat is an important and very traditional source of protein on Ikaria and has been part of the Ikaria longevity diet forever, as people on the island always had animals. Goat meat is an excellent source of protein, iron, vitamin B12, zinc, and potassium. It’s also low in total fat and saturated fat compared with other types of red meat. In the classic Ikaria longevity diet, meat consumption was typically reserved for special occasions or for a Sunday or two a month. To me, this Greek recipe for goat represents the best of Greek cooking: It is simple, elegant, with few ingredients, packed with herbs, extra virgin Greek olive oil, and FLAVOR! Enjoy this as a great Sunday or festive dish.

RATING

SERVES

PREP TIME

25 min

COOK TIME

2 h 0 min

RECIPES

Ikaria

Lamb & Goat

Main Courses

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Ingredients

1/2 cup extra virgin Greek olive oil
2 pounds bone-in goat shank or shoulder preferably organic, cut into serving-size pieces
2 large red or yellow onions coarsely chopped
1 heaping teaspoon blackened garlic
6 to 8 waxy potatoes preferably organic, unpeeled and cut into 2-inch chunks
2 cups dry white wine I used Ikarian Begleri, but sauvignon blanc would also work nicely
Sea salt and freshly ground black pepper to taste
4 - 5 rosemary sprigs about 3 inches long each, or 2 teaspoons dried rosemary
4 small fresh sage leaves / 6 sprigs of fresh thyme
6 - 8 sprigs fresh oregano / grated zest of 1 lemon unwaxed and preferably organic
Juice of 1 lemon/water as needed

Instructions

Heat the olive oil in a large, heavy pot or Dutch oven. Pat dry the goat pieces and place them in the oil gently, in one layer. Let them sear, uncovered, over medium-high heat, until the first side is nice and brown. Don't fuss with the pieces! Turn using kitchen tongs to brown on the other side.
Season the meat lightly with salt and pepper and add the blackened garlic. Toss to combine. Stir in the onions and stir on and off for a few minutes until the onion softens.
Add the potato pieces to the pot. Season to taste with salt and pepper, add the herbs, grate the lemon zest into the pot, and gently toss everything together. Pour in the wine.
Bring to a simmer, reduce heat and cover. Simmer on low heat for about 1 1/2 hours. Check on the liquid content and add a little water if needed to keep the mixture moist but not soupy. Stir in the lemon juice, cool slightly and serve!