Oven-braised kid goat stew

Ingredients

• 1.5 kg kid goat meat (leg and ribs)
• 240 ml grape must
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 1 teaspoon lamb seasoning
• 3 tablespoons olive oil
• 760 ml grape must
• 1 star anise
• 3 garlic cloves
• 4 medium carrots (400 g)
• 4 medium red onions (600 g)
• 1 tablespoon starch
• 2 tablespoons cold water

Preparation

1. Trim the meat of its membranes, cut it into pieces and pat dry with paper towels. Mix 240 ml grape must with 2 tablespoons olive oil, the balsamic vinegar, salt, peppercorns and lamb seasoning until the salt dissolves. Put the meat in the marinade, cover the dish and refrigerate for 24 hours. 2. Heat 3 tablespoons olive oil in a pan and brown the meat in batches, 2 minutes per batch, until coloured. Arrange the pieces in an ovenproof dish. 3. Add the marinade, 760 ml grape must, star anise and sliced garlic to the same pan. Cook for 5 minutes, until it comes to a boil, then pour the liquid over the meat. 4. Cut the carrots into 1 cm rounds and the red onions into thin strips, then add them to the dish. Give it a gentle shake, cover with aluminium foil and cook in the oven at 160-170°C for 2 hours. Every 30 minutes, take the dish out and give it a gentle shake; the meat should pull away from the bone. 5. Transfer the meat to the serving dish, then lift out the vegetables with a spatula and arrange them on top. Strain the sauce into a small saucepan. 6. Boil the sauce for 15 minutes, until reduced by half. Dissolve the starch in 2 tablespoons cold water, stir it into the sauce and cook for 2 more minutes, stirring. Pour the sauce over the meat and vegetables and gently shake the dish.