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🍽️ Aromatic Goat Roast with Vegetables

554 kcal · 30 min · 4 servings

Ingredients

• 80 g Carrots
• 80 g Leek
• 80 g Celeriac
• 80 g Shallots
• 1 Garlic Clove
• 1 kg Goat Leg (boneless)
• Salt
• Pepper (from the mill)
• Olive Oil (for frying)
• Thyme (1 Sprig Each)
• Rosemary (1 Sprig Each)
• 250 ml Riesling
• 250 ml Light Port Wine
• 1 l Veal Stock (from the jar)
• 1 Sprig Tarragon
• 100 g Sour Cream
• 100 g Double Cream
• Riesling (to taste)
• 200 g Spring Onions
• 200 g Carrots
• 200 g Snow Peas
• 200 g Zucchini
• 2 Tbsp Butter
• Salt
• Pepper (from the mill)
• Nutmeg

Instructions

1. 1. Thoroughly wash the carrots, leek, and celery.
2. 2. Cut the washed vegetables into small cubes.
3. 3. Peel the garlic and shallots.
4. 4. Finely dice the garlic and shallots.
5. 5. Season the goat shank with salt and pepper.
6. 6. Tie the shank securely with kitchen twine to hold its shape.
7. 7. Heat olive oil in a casserole dish.
8. 8. Sear the goat shank on all sides until browned.
9. 9. Remove the seared meat from the casserole dish and set it aside.
10. 10. Add the vegetable cubes, shallots, and garlic to the casserole dish.
11. 11. Add thyme and rosemary.
12. 12. Sauté the vegetables and herbs briefly.
13. 13. Deglaze the pan with Riesling wine.
14. 14. Deglaze the pan additionally with port wine.
15. 15. Allow the liquid to reduce almost completely.
16. 16. Place the seared goat shank back into the casserole dish.
17. 17. Pour calf stock into the casserole dish until the meat is partially covered.
18. 18. Preheat the oven to 180 degrees Celsius.
19. 19. Cover the casserole dish.
20. 20. Place the casserole dish in the preheated oven.
21. 21. Braise the meat for 40 to 45 minutes.
22. 22. Remove the goat shank from the sauce.
23. 23. Wrap the meat in aluminum foil.
24. 24. Keep the wrapped meat warm.
25. 25. Strain the stock through a fine sieve.
26. 26. Reduce the strained broth to 150 milliliters.
27. 27. Stir crème fraîche and crème double into the sauce.
28. 28. Bring the sauce to a boil.
29. 29. Bring a pot of water to a boil.
30. 30. Salt the boiling water.
31. 31. Cook the vegetables batch by batch in the salted water until al dente.
32. 32. Shock the cooked vegetables immediately in ice-cold water.
33. 33. Let the shocked vegetables drain well.
34. 34. Heat some butter in a pan.
35. 35. Sauté the drained vegetables briefly in the butter.
36. 36. Season the vegetables with salt, pepper, and nutmeg.
37. 37. Slice the goat shank.
38. 38. Arrange the meat slices on plates.
39. 39. Add the sauce and vegetables to the meat.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 554
• Protein: 44 g · Fett/Fat: 33 g · Carbs: 18 g