Goat Recipe: Goat Shank Pappardelle

Have you been goat hunting for the national competition? Try this recipe!

3 September 2023

By Dariush Lolaiy, Head Chef of Cazador

Ingredients:

5 cloves garlic, crushed
2 sprigs rosemary
4 goat shanks, on the bone
1 brown onion, peeled and sliced
300 g portobello mushrooms, sliced
400 g shiitake mushrooms, sliced
200 g oyster mushrooms, sliced
1 tablespoon porcini powder
1/2 bottle red wine
500 ml veal stock (or dark chicken or beef stock)
5 stalks parsley, bruised
sherry vinegar, to taste
1 500g pack fresh or dry pappardelle pasta
knob of unsalted butter
wedge of good Parmesan cheese
1 tablespoon capers
1/2 shallot, peeled and finely diced

Method:

PREP
Season the meat with salt and pepper and marinate it with 2 cloves crushed garlic and a sprig of rosemary for 48 hours ahead of cooking, cover and refrigerate.

FOR THE GOAT
Preheat the oven to 160°C.
Heat a little olive oil in a heavy-based pan, brown the onions and add the mushrooms and porcini powder. When the mushrooms have softened, add the wine and stock.

Transfer to a large roasting tray, then add the remaining 3 cloves garlic and sprig of rosemary. Bruise the parsley stalks with the back of a knife and add to the roasting tray.

Lay the shanks on the vegetables, cover with wine and stock and cover them with
baking paper and tin foil. Cook in the oven on 180 degrees for 2.5 hours.
Remove the braise from the oven and discard the parsley stalks and the rosemary sprig.

Leave the meat to cool in the braising liquid. Once the meat is cool enough to handle, carefully remove it from the bone - look out for small bone fragments.
Transfer the vegetables and sauce to a large pan, then add the meat. Season with salt, plenty of black pepper and sherry vinegar, if the sauce needs extra acidity.

In salted boiling water, cook the pasta until it's almost al dente. Add the pasta to the goat meat sauce, and toss with a knob of butter and a generous grating of Parmesan cheese. Keep tossing for a minute to thicken the sauce, then add the capers, shallot, flat-leaf parsley and olives.

TO SERVE
Serve with extra grated Parmesan. You'll probably have leftover sauce - it'll keep for 5 days in the fridge.

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