Kid Goat Ossobuco

January 28, 2011


As I've told you before, I really like kid goat meat. It is reminiscent of spring lamb, but much more tender and a lot less fatter. This dish is great served with rice (I used whole rice) that can absorbe the tastes from the rich gravy.


Serves: 4




  • 4 kid goat shanks

  • 2 large carrots, peeled

  • 2 parsley roots, peeled

  • 1 large turnip, peeled

  • 1 onion, peeled and quartered

  • 1 tomato, quartered

  • 5 garlic cloves, peeled

  • 1 glass red wine

  • 1 tbsp. fennel seeds

  • 1 dried chili pepper

  • Olive oil

  • Atlantic sea salt




  • Preheat your oven to 120C.

  • Preheat a large cast iron casserole for a few minutes, then add the olive oil and sear the shanks, two at a time, until all sides are brown

  • Meanwhile, quarter the turnip and cut the carrots and parsley roots to pieces 3cm long.

  • When all shanks are browned, put all of them in the casserole and add the wine. Deglaze and let the wine evaporate.

  • Add a handful of salt, the fennel seeds and all vegetables. Cover the casserole and move to the oven, baking for at least 5 hours.

  • When the meat is tender, remove the casserole from the oven, put the shanks aside and reduce the liquids over a medium fire until a thick, savoury gravy is formed.

  • Put the shanks back in the casserole to warm them up and serve.

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