Glazed Braised Goat Shanks

4 (l-pound) goat shanks

2 tablespoons vegetable oil

1 large onion, chopped

5 carrots, peeled and chopped

5 stalks celery, chopped

4 garlic cloves, peeled and smashed

Salt

Freshly ground black pepper

3/4 teaspoon dried thyme

1 bay leaf

1 1/2 tablespoons tomato paste

3 C. white wine

2 C. chicken broth

 

Heat a large pot with an ovenproof lid over medium-high heat. Pat the goat shanks dry’. Add the oil to the pot, then two of the shanks, and cook until browned on all sides, turning a few times, about 15 minutes total. Transfer the shanks to a plate and repeat with the remaining shanks. While the shanks sear, preheat the oven to 325°F. Add the onion, carrots, celery, and garlic to the pot; salt and pepper to taste; and cook until the vegetables are soft, stirring often, about 10 minutes. Stir in the thyme, bay leaf, and tomato paste; then add the wine and broth; and bring the mixture to a simmer. Slide the seared goat shanks into the pot, cover, and cook for 2 hours, turning once during braising. Transfer the meat to a large platter and tent with foil. Carefully strain the braising liquid, discarding the solids, and return the liquid to the pot. Bring the liquid to a strong simmer over high heat and cook, stirring occasionally, until the liquid has reduced to the consistency of maple syrup, about 15 minutes. Return the shanks to the pan one at a time, rolling them each in the sauce to coat them, and serve hot, drizzled with the remaining sauce.