Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

2 goat shanks (3/4-1 pound each)

1 T. olive oil

Salt and pepper

1/2 pound shallots, chopped

6 cloves garlic, minced

3/4 C. prunes, minced

1/3 C. brandy

1 C. chicken or beef broth

1 C. white wine

1 sprig rosemary

1 bay leaf

 

Preheat oven to 325. Brown the goat shanks on all sides in a heavy Dutch oven. Salt and pepper liberally and set aside. Heat a little olive oil in the same Dutch oven. Cook the shallots and garlic until softened and fragrant. Add the minced prunes and cook, stirring, for 3-4 minutes. Add the brandy and stir to deglaze. Place the goat on top of the shallot and prune mixture in the Dutch oven. Pour the white wine and broth over top and bring to a light simmer. Add the rosemary and bay leaf. Cover and bake in the oven for two hours. When the meat is tender and pulling away from the bone, remove from the oven. Put the shanks on a plate and cover with foil to keep warm. Scrape out the prune and shallot mixture under the meat and puree it with a stick blender or in a food processor. Return to the Dutch oven over medium-high heat and reheat, stirring. If the sauce is very thick you may want to thin it out by whisking in another C. or two of beef broth or wine. Taste and season with salt and pepper