Prep time: 15 minutes
Cooking time: 1 ½ hours
1 ½ pounds goatmeat diced, bone in
1 onion, chopped
2 cloves garlic, finely chopped
¼ cup balsamic vinegar
2 tablespoons red wine
1 ½ cups beef stock
16 ounces canned diced tomatoes
2 sprigs rosemary
4 sprigs thyme
roasted tomatoes, to serve
baby rocket, to serve
Preheat oven to 350°F. Season goat well with salt, pepper and a little oil.
Heat a little extra oil in a large non stick frying pan. Brown the meat in batches and then transfer to a large casserole dish. Set aside.
Reduce heat, add the onion and garlic and cook 1-2 minutes. Gradually pour in the vinegar and wine, stirring well. Cook for another minute, then add the stock, diced tomatoes and herbs. Pour over the meat in the casserole dish and stir to combine.
Cover the dish, transfer to the oven and cook for 1 ½ hours or until the meat is very tender.
Serve with roasted tomatoes and rocket salad.