This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Elegant Pork Loin Roast
Braised Wild Boar with Sauerkraut
Orange Braised Bourbon Chicken
Beef Heart Braised in Wine
Braised Venison with Rosemary and Shiitake
more »
Top Related Articles
Roasting Meat
Tying Roasts
5 Most-Loved Meatloaf Recipes
Thanksgiving Planner: The Two-Week Plan
Budget-Friendly Recipes for Ground Beef
Making Meatloaf
Topping and Baking Pizza
Perfect Prime Rib
Lighten Up Your Favorite Recipes
Dinner in an Instant
Related Collections
Canned Chicken Broth and Stock
Lemon
Canned Food Recipes
Citrus
Cooking with Wine

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Goat Shoulder Braised with Prunes and Preserved Lemons

By: Always Cooking Up Something

"Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
2 Hrs 20 Min

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 pounds goat shoulder
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium yellow onion, chopped
10 pitted prunes, chopped
1/4 cup chopped Moroccan preserved lemon
1/2 cup dry red wine
1 1/2 cups chicken broth

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.