Baby goat, or kid, is the best type of meat for this dish.
Yield: serves 6
- 6 lb. shoulder of baby goat (have butcher cut into medium pieces)
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- 4 small yellow onions, peeled, halved, and thinly sliced
- 3 cloves garlic, peeled and minced
- 3 medium tomatoes, peeled, seeded, and diced
- 3 tbsp. tomato paste
- 2 cups red wine
- 1⁄2 bunch fresh parsley, minced
- 6 sprigs fresh thyme, minced
- 1 tbsp. flour
- 1 bay leaf
- Generously season goat with salt and pepper. Heat 3 tbsp. oil in a large heavy pot over medium-high heat. Working in batches, brown goat on all sides, about 10 minutes per batch. Transfer meat to a bowl and set aside.
- Reduce heat to medium-low, add more oil if needed, and cook onions and garlic, stirring constantly, until soft, about 5 minutes. Increase heat to medium, and add tomatoes, tomato paste, wine, parsley, and thyme, scraping with a wooden spoon to loosen any browned bits stuck to bottom of the pot. Cook until alcohol has evaporated, about 5 minutes.
- Return meat with accumulated juices to pot. Sprinkle in flour, season to taste with salt and pepper, and cook, stirring often, for 5 minutes. Add 3 cups water and bay leaf, bring to a simmer, and cook until meat is tender and sauce has thickened, about 1 hour, basting and turning the meat as it cooks. Remove bay leaf and adjust seasonings before serving.