Brown roast in olive oil on all sides, remove from pot and set aside.

$Saut\u00e9 carrot and parsnip medium heat.$

Sauté carrot and parsnip medium heat.

$When parsnip begin to brown add fennel. Continue saut\u00e9 medium heat stirring frequently.$

When parsnip begin to brown add fennel. Continue sauté medium heat stirring frequently.

When fennel begins to soften remove the contents to bowl and set aside

While carrot parsnip fennel mix is cooking, clean and slice mushrooms.

$Saut\u00e9 mushrooms in 1 tbls. Butter$

Sauté mushrooms in 1 tbls. Butter

$When mushrooms show color add shallots and cook until shallot begins to brown add crushed and chopped garlic and saut\u00e9 for an additional minute remove and set aside.$

When mushrooms show color add shallots and cook until shallot begins to brown add crushed and chopped garlic and sauté for an additional minute remove and set aside.

$Split clean and quarter lengthwise leeks saut\u00e9 in out for 3 minutes then push leeks out to side of pot forming ring. Add roast, vegetables, herbs and broth to pot.$

Split clean and quarter lengthwise leeks sauté in out for 3 minutes then push leeks out to side of pot forming ring. Add roast, vegetables, herbs and broth to pot.

Bring to simmer medium heat cover and bake 2 hours at 275F for 2 hours. Debone roast and add potatoes with salt and pepper to taste cover and cook an additional hour.

Serve with crusty fresh French baguette garnish with parsley.

How to cook billy goat ragu

Cook Billy Goat Ragu