Kid – sternum, ribs and thorax

Ingredients for 4 servings:

• 2 rib(s), sternum and belly flap from the kidGoat thinnings (sternum
• 50 ml olive oil
• 4 sprigs rosemary
• 4 sprigs of thyme
• 4 sprigs of oregano
• 2 m.-sized onion(s)
• 4 garlic cloves
• 4 tomatoes
• 1 tbsp tomato paste
• 2 carrots
• 1 piece(s) celeriac, small
• 1 piece(s) ginger, thumb-sized
• 200 ml wine
• salt and pepper
• 1 lemon(s), thinly grated peel

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gently braised in a Mediterranean style

Clean the goat’s ribs thoroughly: separate the individual layers of meat from the connective tissue, remove cartilage, and trim fat. Cut the ribs off individually and set them aside. Cut the meat into bite-sized pieces. Make a simple stock from the trimmings: fry until dark brown, deglaze with water, and simmer for about an hour. Pour through a sieve and a fat separator, reduce to about 300 ml, and set aside. Dice the carrots and celery. Roughly chop the onions. Finely chop the garlic and ginger. Halve the tomatoes. First, brown the ribs in the oil, then the remaining meat. Remove from the pan and brown the tomato paste, carrots, celery, and onions. Deglaze with the wine and the prepared stock. Add the tomatoes, garlic, ginger, and lemon zest. Return the meat to the pan, season with salt and pepper, and add the herbs. Braise with the lid on over low heat for about 1 hour. Alternatively, braise in the oven at 170°C. Season the finished ragout with salt and pepper.