Capretto (Slow-cooked goat)

Servings: 6
Prepping Time: 20 min 
Cooking Time: 90-120 min

Ingredients
2 kilograms capretto (goat) – cut into 5-7cm pieces (get your butcher to cut it for you)
1 onion – cut into small dice
2 sticks celery – cut into small dice 
1 cup dry white wine
1 cup crushed peeled tomatoes 
1 tablespoon tomato paste
Stock (beef or chicken) – enough to cover meat (around 1 litre but possibly more)
½ cup pitted black olives
Salt and pepper to taste

Method
Choose a pot with a close-fitting lid that fits all the capretto comfortably, in as few layers as possible so all the meat gets covered by liquid later.

To remove the ‘gamey’ smell, heat a dry pan (no oil or water). Add the capretto pieces and lightly brown until they release all the liquid from the skin. Remove the meat and set aside. Wash the pan.

Gently heat 2 tablespoons of olive oil in the pan. Add diced onion, carrot and celery. Cook until lightly golden. This is your soffritto.

Return the capretto to the pan and lightly season with salt and pepper (stock will be added later, so don’t over-salt).

Add white wine and simmer, stirring often, until almost fully evaporated.

Once the wine has almost evaporated stir in crushed tomatoes and tomato paste. Cook a few minutes to combine the flavours.

Pour in enough stock to just cover the meat. Cover and simmer gently for 30 minutes.

If the meat is in layers, rotate pieces so they all get covered in the saucy goodness.

Add pitted olives. Cover and cook for another hour, stirring often. Add more stock if needed to keep the mixture saucy, but not watery.

After about an hour, check that the meat is tender – it should fall off the bone.

Adjust seasoning before serving.

If you are a good Friulana you would serve this dish with polenta, of course. 
However, mashed potato works just as well to mop up all of the delicious sauce and juices

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