Goat Shoulder Braised with Prunes and Preserved Lemons

Goat Shoulder Braised with Prunes and Preserved Lemons

Always Cooking Up Something 127

"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."
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2 h 30 m servings 306 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 970 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.



First time trying goat, it is quite good and was very tender cooked this way. The reduction also makes a very good gravy with just some milk and flour added.

Goat was extremely tender, had a very nice reduction in the end.