Goat Shoulder Braised with Prunes and Preserved Lemons

Goat Shoulder Braised with Prunes and Preserved Lemons

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 30 m
Always Cooking Up Something
Recipe by  Always Cooking Up Something

“Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
  3. Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

Share It

Reviews (2)

Rate This Recipe
Holly
5

Holly

First time trying goat, it is quite good and was very tender cooked this way. The reduction also makes a very good gravy with just some milk and flour added.

Toottie
4

Toottie

Goat was extremely tender, had a very nice reduction in the end.

More Reviews

Similar Recipes

Elegant Pork Loin Roast
(73)

Elegant Pork Loin Roast

Glenn's Marinated Pork Shoulder
(56)

Glenn's Marinated Pork Shoulder

Braised Chicken Breasts in Tasty Mirepoix Ragout
(53)

Braised Chicken Breasts in Tasty Mirepoix Ragout

Beef Heart Braised in Wine
(19)

Beef Heart Braised in Wine

Braised Venison with Rosemary and Shiitake
(20)

Braised Venison with Rosemary and Shiitake

Orange Braised Bourbon Chicken
(13)

Orange Braised Bourbon Chicken

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 39 g
  • 78%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 730 mg
  • 29%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Glenn's Marinated Pork Shoulder

>

next recipe:

Goat and Butternut Squash Stew