Slow-cooked goat leg

This slow-cooked goat leg is built for tougher cuts that reward patience. The meat is cooked low and slow with onion, leek, garlic, juniper, rosemary, tomatoes, stock and red wine until it becomes tender enough to fall from the bone. Serve it over pasta or couscous for a rich, warming meal with plenty of deep savoury flavour in the sauce.

Serves: 4 people
Duration: 7 hours 30 mins

Ingredients

Method

1. Place the goat leg in a large ovenproof cast-iron casserole dish, then rub some salt into the meat and grind some pepper over it.
2. On a stovetop, heat the oil in a deep saucepan and lightly fry the onion, leek and garlic. When the onion is translucent, add the crushed juniper berries and rosemary. Cook for another few minutes.
3. Add the tomatoes, half the stock and half the wine and stir well. When heated thoroughly, remove from the heat.
4. Pour the tomato mixture over the goat and add the remaining stock and wine to cover as much of the meat as possible. If there is any meat protruding above the level of liquid, you may need to turn the meat over halfway through the cooking.
5. Cover the dish with foil, and place on a baking tray to catch any spillover during cooking. Cook in a preheated oven at 120C for 6-7 hours. The meat should now be so tender that it will be falling off the bone.
6. Serve over pasta or couscous.