Scape Goat

Who's to blame?!!!!  Ask the European Union, they'll blame Greece.  Ask some Americans, they'll blame the Middle East.  But the ultimate scape goat is in this savory stew made with, what else?  Garlic scapes and goat meat!  And it's gluten-free!  I'll admit, my spouse came up with the recipe name while we'll were researching what to do with our huge cache of CSA garlic scapes.   So with that beginning, I came up with a Greek stew featuring goat shanks from the Jerusalem Meat Market in Cranston, RI, which specializes in Kosher and Halel meats.  I'd never had goat before, but this came out very tender.  I hope you enjoy this recipe more than my politically-incorrect humor.  You could also try this dish with lamb or pork roast, even venison, keeping in mind cooking times are approximate.  We enjoyed it with homemade Irish Soda bread (recipe still in testing stage), using slices to soak up the juices.  By the way, if you're in the RI area and don't have a Dutch Oven, here's a coupon for a modest one from Ocean State Job Lot:

Gluten-Free

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Scape Goat

Taste of Greece

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2 lbs. young goat or lamb shanks, cut up 

1/2 cup garlic scapes, chopped to 1/2” lengths

1/2 cup fresh stemmed and chopped “Hot and Spicy” or 

     Greek oregano

1/4 cup fresh stemmed and chopped lemon thyme

1 tbs. grape seed or olive oil

2 cups of peeled carrots cut diagonally, 1/2” thick

3 potatoes with skin, scrubbed and sliced 1/2” thick

1 cup chopped celery

1 large onion, roughly chopped

1/2 tsp. each salt and white pepper

3 tbs. tomato paste

1 cup dry red wine

Preheat oven to 350ºF.  Stem herbs by pulling leaves downward, discarding any discolored or dead leaves.  Trim excess fat from meat.  Heat oil in large stainless steel pan or Dutch oven on medium-high.  Brown meat but do not cook through, about 3 minutes per side.  Set meat aside and sprinkle with salt and pepper.  Add carrots, potatoes, celery, onion, and tomato paste and stir well, cooking about five minutes until onions soften.  Add garlic scapes and cook 2-3 minutes more.  Return meat to pan, pour in wine, and spread herbs over all.  Heat to simmering.  Cover pan with tight-fitting lid or foil and finish cooking in oven until meat is tender and falling off bone, about 1 1/2 to 2 hours.  Serves 4.