Ingredients

• Olive oil
• Shoulder of goat
• Cup of celery, chopped
• 2 Onions, chopped
• 2 Carrots chopped
• Cup white wine
• 3 Cups chicken stock
• Lemon et
• Bunch of parsley
• 4 Sprigs thyme
• 3 Bay leaves
• Salt and pepper

Method

Heat a large pan with olive oil and brown off the goat shoulder. Remove the goat and add to the pan the celery, carrots and onions. Cook until soft then add the wine, stock and zest along with the herbs and season. Put the goat shoulder back into the pan, cover and cook at 120 all night.

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Grab your ingredients at the next Newcastle City Farmers Market

• Booma Boer Goats
• Mill Creek Wines
• Wollombi Olive Oil
• Envy Horticulture
• Tilligerry Organic Produce