Goat Shoulder Chop: Braised

Ingredients:

• 4 goat shoulder chops (about 1 to 1½ inches thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup crushed tomatoes or tomato sauce
• 1 cup red wine (optional, can substitute with broth)
• 2 cups beef or goat broth
• 2 sprigs fresh rosemary or thyme
• 1 bay leaf

1. Season and brown chops:
   Pat the goat shoulder chops dry and season both sides with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the chops for 4-5 minutes per side until a rich golden crust forms. Remove and set aside.
2. Sauté vegetables:
   In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Deglaze and add liquids:
   Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits. Let the wine reduce by half (about 3 minutes). Add crushed tomatoes and broth, stirring to combine.
4. Return chops and add herbs:
   Nestle the browned goat shoulder chops back into the pot. Add rosemary, thyme, and bay leaf.
5. Braise:
   Bring to a simmer, then reduce heat to low. Cover and cook gently for 2 to 2½ hours, or until the meat is tender and falling off the bone.
6. Finish and serve:
   Remove the herb sprigs and bay leaf. Adjust seasoning with salt and pepper if needed. Serve hot with mashed potatoes, polenta, or crusty bread.

• Braising shoulder chops breaks down connective tissue, resulting in tender, flavorful meat.
• Red wine adds depth but can be omitted or replaced with extra broth.
• Leftovers are excellent reheated and develop more flavor.