Have you been goat hunting for the national competition? Try this recipe!
3 September 2023
By Dariush Lolaiy, Head Chef of Cazador
4-8 goat shanks (depending on size)
2 onions (peeled and sliced)
6 garlic cloves
200ml dry white wine
3 sprigs of fresh oregano (or thyme)
4 waxy potatoes cut lengthways into wedges
50ml extra virgin olive oil
4 tomatoes (halved)
200g feta (broken into pieces)
Season the shanks liberally a few hours before cooking.
Sear the shanks over high heat in heavy based pan with olive oil until browned all over. Add shanks to tray and deglaze the pan with dry white wine, and add the liquid to the tray. Add a few bashed garlic cloves, onion and fresh oregano.
Squeeze 2 lemons over the meat, and add the used lemon halves to the tray. Pour the 50ml of olive oil over everything and seal the tray tightly with tin foil. Put in a 160 degree oven for 90 minutes.
Add peeled waxy potato wedges, halved tomatoes, and feta to the tray. Toss everything so it's all coated in oil and juices and return to the oven for another 1 hour or until the meat is falling off the bone.
Serve a little of everything in a shallow bowl with flat bread to mop up the juices.