Sunday Suppers~ Goat

This week it was Deborah's week to select our Sunday Supper. She picked a slow cooking method and then rocked our kitchens when she picked a recipe that calls for Goat. Yes... GOAT. This is a recipe found on one of her favorite cooking blogs~ Figments

Goat is not something I have ever cooked, or even eaten. That is a part of the fun of this cooking challenge... it makes us all try something different. I knew that this grocery list was beyond the Piggly Wiggly. Our first attempt at buying goat shanks was not very successful. I left the mexican grocery store knowing that my limited spanish was not well understood. (yes, to include hand motions and goat sounds). Bill didn't give up so easily and took a friend who teaches the local english/spanish classes... Success!

The flavors in this dish are wonderful. It filled the kitchen with a spicy cinnamon aroma and the feel of Morocco.
Goat Tagine with Fennel and Olives
6 meaty goat shanks
Sea Salt
Freshly ground pepper
3 tablespoons olive oil
2 medium onions, sliced in half lengthwise, then into 1/4-inch slices lengthwise
2 medium bulbs of fennel, cut in half lengthwise, then into 1/4-inch slices lengthwise
1 large pinch of saffron threads, lightly finger-crushed
6 medium garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 teaspoon ground ginger
2 teaspoons freshly toasted, ground coriander seed
1 teaspoons freshly toasted, ground cumin
2 teaspoons freshly toasted, ground fennel seed
3 tablespoons honey
3/4 cup fresh tomato peeled and chopped, or good boxed/canned chopped tomatoes
4 cups of chicken stock or water
1 cinnamon stick
1/2 bunch fresh coriander (cilantro), stem and all, tied with butcher string
1/2 cup oil-cured olives
1 large preserved lemon, rinsed and quartered
Preheat oven to 375○
Salt and pepper the goat shanks. Brown them over medium-high heat in a large, deep casserole that will fit all the meat and go in the oven. Remove shanks from the pan.
Add olive oil, onions and half the fennel and cook for about 5 minutes. Add the saffron, garlic, ginger and all spices and cook another 5 minutes. Add the honey and tomatoes and cook a few minutes. Add stock and tuck shanks back into pot along with the cinnamon stick and tied cilantro. Bring to a simmer. Cover and braise in the oven until tender, about 3 hours. Check every so often; add more liquid if necessary.
Add olives, lemon and remaining fennel to the stew the last 15 minutes of cooking.
It is finished when the fennel is tender and the meat is buttery and falling off the bone. Taste and season as necessary.
No extra seasoning was necessary, the flavors are wonderful! I served it over a bed of whole wheat cous-cous. I think the next time I'll make this I'll use chicken... unless I can get my hands on more goat shanks.

Y'all enjoy!
Sandi