Brown roast in olive oil on all sides, remove from pot and set aside.
Sauté carrot and parsnip medium heat.
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.
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 sauté for an additional minute remove and set aside.
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.
- 2.0lb Goat shoulder roast bone-in
- 6.0oz Fennel quartered and sliced thin
- 2.0oz Shallot thin slices
- 100.0g Mushroom sliced about 9
- 120.0g Leeks 2 (4 oz.)
- 2.0 Carrots diced
- 2.0 Parsnip diced
- 4.0 Potato yukon peeled & halved
- 0.0tsp Rosemary crushed or groundw
- 0.0tsp Herbs de provence
- 10.0qt Cast-Iron Dutch Oven
- 1.0qt Lamb broth or stock
- 1.0 Bay leaf
- 2.0Tbsp Unsalted butter
- 2.0 Garlic cloves
- 1.0Tbsp Olive oil
- 0.0tsp Thyme
- Salt & Pepper to taste
Chilling in Minnesota