Braised Goat Leg In Obe Ata Recipes

SLOW-ROASTED TURKISH LAMB

Steps:

• Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
• Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
• Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
• Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
• Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

BRAISED GOAT

Steps:

• Lightly season legs with salt and pepper.
• Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
• Remove from marinade and pat dry; discard marinade.
• Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
• Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
• Remove legs and drain off all but a few tablespoons of butter.
• Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
• Saute over medium heat until onions are soft and translucent, adding more butter if needed.
• Pour in wine, bring to a boil and reduce by half (about 10 minutes).
• Add enough stock to almost cover meat.
• Add rosemary and remaining thyme.
• Turn heat to high, bring to a boil, then reduce to a low simmer.
• Add meat, cover and place in oven for about 3 hours, basting occasionally.

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)

Steps:

• Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
• Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
• Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
• On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.