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Braised Goat Shoulder Stew with Sunchoke Puree and Harissa


Braised Goat Shoulder Stew with Sunchoke Puree and Harissa Recipe

Ingredients:
  • 1 5 1/2-pound bone-in goat shoulder
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons vegetable oil
  • 2 1/2 cups diced peeled carrots (about 4 large)
  • 6 cups chopped onions (about 3 large)
  • 2 cups diced celery (about 4 large stalks)
  • 1 whole head of garlic, top end cut off crosswise to expose cloves, leaving root end intact
  • 2 fresh rosemary sprigs
  • 2 bay leaves
  • 1 750-ml bottle rosé wine (preferably French)
  • 7 cups low-salt chicken broth
  • Sunchoke Puree
  • Ancho and Guajillo Chile Harissa
  • Chopped fresh parsley
  • Extra-large ovenproof pot
Directions:
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Rank

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