Goat Shoulder Braised with Prunes and Preserved Lemons

Name: Goat Shoulder Braised with Prunes and Preserved Lemons
Total time: 150
Yield: 6
Ingredients: 3 pounds goat shoulder; salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 1 medium yellow onion, chopped; 10 pitted prunes, chopped; ¼ cup chopped Moroccan preserved lemon; ½ cup dry red wine; 1 ½ cups chicken broth

Recipe by Always Cooking Up Something from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

6 servings

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3 pounds goat shoulder
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salt and freshly ground black pepper to taste
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2 tablespoons olive oil
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1 medium yellow onion, chopped

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10 pitted prunes, chopped
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¼ cup chopped Moroccan preserved lemon
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½ cup dry red wine
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1 ½ cups chicken broth

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.