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FeatureLiving Well

Braised Goat Ossobuco.

A hearty goat dish from the Head Chef of Warragul's Hogget Kitchen.

Jun 30, 2022

Words: Gippslandia

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Braised Goat Ossobuco With Chef Trevor Perkins of Hogget Kitchen.

1x Goat leg with shank
1x Fennel bulb sliced into chunks
2x Tomatoes halved
1x Lemon cut into quarters
1x Onion sliced
2x Garlic cloves
3x Rosemary sprigs
1.5l of Veal stock
200ml of White wine

Cut the goat leg into ossobuco steaks (shank meat).

Lightly season with salt and pepper, then grill with a little oil until golden brown.

Place the meat in a baking dish with the fennel, tomato, rosemary and lemon.

Add white wine and veal stock.

Cover in foil and braise in the oven for 105 minutes at 160°C.

Remove the ossobuco.

Strain the vegetables and reduce the sauce until is slightly thickened. Set it aside.

Add ossobuco to the sauce. Season to taste and finish the sauce with butter.

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Vegetables & beans

500g Seasonal vegetables (cauliflower, beans, carrot, celery, fennel, zucchini etc.)
100g Dried beans (cannellini, borlotti and broad beans)
¼ Onion finely diced
2x Garlic cloves finely chopped
150ml of Chicken stock
80g Butter
Herbs (chives, basil and parsley)

Cut all the vegetables into small diced pieces.

Blanch and refresh all vegetables in iced water.

Soak and cook beans until al dente (or substitute for canned beans, which you rinse and strain).

Sweat onion and garlic in a little olive oil, then add all vegetables and beans. Add chicken stock and butter, just to moisten and heat the vegetables.

Season to taste, then add butter and herbs.

Gippslandia - Issue No. 23

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