Summary

Ingredients

• 2 rib (s), sternum and belly flap the kid goat thinnings (sternum
• 50 ml olive oil
• 4 sprigs rosemary
• 4 sprigs thyme
• 4 sprigs oregano
• 2 medium onion (s)
• 4 clove (s) garlic
• 4 tomato (s)
• 1 tablespoon tomato paste
• 2 carrot (s)
• 1 piece (s) celeriac, small
• 1 piece (s) ginger, the size a thumb
• 200 ml wine
• salt and pepper
• 1 lemon (s), thinly grated zest

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Instructions

1. Clean the goat thinning: separate the individual layers of meat from the connective tissue, remove cartilage and remove fat. Cut the ribs down one by one and place them separately. Cut the meat into bite-sized pieces.
2. Cook a simple stock from the paring: fry until dark brown, deglaze with water and boil for about an hour. Pour through a sieve and a fat trap, reduce to approx. 300 ml and set aside.
3. Cut the carrots and celery into small cubes. Cut the onions into large pieces. Chop the garlic and ginger very finely. Halve the tomatoes.
4. First fry the ribs in the oil, then the rest of the meat. Remove from the pan and fry the tomato paste, carrots, celery and onions in it. Deglaze with wine and the prepared stock. Add tomatoes, garlic, ginger and lemon zest. Put the meat back in, season with salt and pepper and add the herbs.
5. Stew with the lid closed for about 1 hour on a low heat. Alternatively in the oven at 170 °. Season the finished ragout with salt and pepper.