Courtesy of Danielle Langloism, Wikipedia CCLGoat Shoulder with Summer Peppers
From Huw Thornton, executive chef, Locanda de Eva, found in the recipe section of Mercury News, San Jose.
Braised Goat Shoulder with Summer Peppers
Serves 10 or more
1 goat or lamb shoulder, with or without the bone
5 pounds mixed summer peppers (yellow and red bell peppers, gypsy peppers, wax peppers)
8 red onions
1 pint white wine
4 quarts chicken stock
1 bay leaf
Freshly torn basil leaves
Extra virgin olive oil
1. Salt the goat thoroughly. Refrigerate overnight.
2. Remove your goat from the fridge. Let sit for about an hour. Set your oven to broil.
3. Meanwhile, clean and slice peppers into 3/8-inch strips, removing seeds. Set on sheet trays, toss with a little olive oil and salt, and broil, tossing as you go, until soft and a little charred around the outside. Do the same with the onions, sliced the same thickness.
4. When you’ve finished with the pepper and onions, remove the trays from the ovens. Pour the white wine over the vegetables, scraping the pans with a wooden spoon.
5. Place the goat on a sheet tray, and set under broiler, rotating the goat until you’ve gotten it nice and brown all over. Keep an eye on it!
6. Place the goat, pepper, onions, bay leaf and stock in a large Dutch oven and cover. Set the oven to 400 degrees. Braise until tender, about 3-3½ hours. Remove from braising liquid when finished. If bone-in, wait for the meat to cool and pick it off the bone, then return the meat to the liquid. If bone-out,
just shred it up with some tongs. This keeps well in the refrigerator for up to 5 days.
7. To serve, heat your desired portion in a small pot. Just as it boils, add some torn basil. Serve in a soup bowl, with a drizzle of olive oil on top. Note: For a heartier meal, cook some fingerling potatoes in the braising liquid after you’ve removed the goat shoulder.
