If you've never tried goat then this dish is a must... still not keen? Swap the goat out for lamb and give it a go then...

Ingredients

1kg Diced Free Range Goat
4 tablespoons of Plain flour
3 medium carrots, roughly diced
2 sticks celery cleaned & roughly chopped
1 large onion roughly diced
1 can diced tomatoes
2 tablespoons of tomatoes paste
1 cup white wine
1ltr chicken Stock
3 sprigs fresh thyme
2 Bay Leaves
salt and pepper
50gms butter
Good splash of Extra Virgin Olive Oil
Italian Parsley Julienned
500gm Pappardelle pasta

Gremolata Ingredients

Zest from 1 lemon
Zest from 1⁄2 orange
1 clove garlic, finely chopped
Handful of continental parsley
Handful of mint
Good pinch of salt

Method

Preheat oven to 110C

Dust the goat lightly with flour. Heat oil over medium-high heat in a heavy-bottomed pot and brown the goat well on all sides and remove.

Reduce heat to medium and sauté carrot, celery and onion until onion is translucent, about 5 minutes.

Add tomato paste and cook for a couple of minutes then add the wine and cook out the alcohol (another couple of minutes). Then return the goat to pot and add the tinned tomatoes, stock, thyme and bay leaves. Bring to the boil then cover and place in oven. Cook for 10-12 hours.

Strain the meat and vegetable, reserving the liquid. Pour the liquid back into a clean pot and reduce on a medium to high heat until thick and syrupy, the add butter and swirl until amalgamated into the sauce.

Meanwhile remove the vegetables from the meat then add the meat to the thick sauce to warm back through.

Cook your pasta.

Finely chop all the gremolata ingredients together.

Mix the ragù through the pasta and serve with the gremolata sprinkled on top