"For this dish I buy a whole kid and have it cut on the bone, which gives a great flavour," says Hafner. "I'm fussy about where I buy baby goat - you want them to be young yet well fattened-up, so go to a reliable butcher. Ask your butcher to cut the meat in large chunks and to cut along every second rib. Cut the neck into 2.5cm-thick pieces."
- 2 large onions, finely chopped
- 50 ml extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, thinly sliced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 rosemary sprigs
- 3 fresh bay leaves
- 1 tbsp smoked paprika
- 400 gm canned tomatoes, coarsely chopped
- 500 ml dry Sherry
- 250 ml (1 cup) chicken stock
- 1Gently cook onions in olive oil in a saucepan over medium heat until soft and light golden (15-20 minutes). Add garlic, carrots, celery and herbs and continue to cook the soffritto gently, stirring occasionally, until soft and golden brown (10-15 minutes; It’s important to cook this slowly and until golden brown because the caramelised soffrito is where the flavour is.). Add the paprika and stir for 1 minute, then add tomatoes and Sherry. Bring to the boil, add stock, season to taste with salt and pepper and simmer over low heat for flavours to combine (15 minutes).
- 2Preheat oven to 165C. Place goat in a deep, wide casserole dish and pour the sauce over. Drizzle a generous layer of extra-virgin olive oil on top, then cover dish with greaseproof paper and foil. Braise in oven for 1 hour, then remove foil and paper and cook until meat is falling off the bone and golden brown on top (1½-2 hours).
Drink Suggestion: Fletcher Malakoff Estate Vineyard Nebbiolo, Pyrénées. Drink suggestion by James Broadway