Roasted Baby Goat Knuckle and Shoulder with a Pea Purèe and Braised Vegetables

Eason the baby goat's shoulder and knuckles with salt and pepper.
Place the meat in a large saucepan with a little extra virgin olive oil and the garlic cloves and brown the meat on all sides over a high flame.
Pre-wash the vegetables, cut into pieces an add together with the rosemary and the thyme, sauter for a couple of minutes.
Moisten the meat with half a litre of goat or vegetable stock and continue to cook in the oven at 180°C for half an hour.
During the cooking turn the meat over frequently, basting it with the cooking juices.
When the meat is cooked, remove from the oven and cover with a sheet of silver foil.
Dilute the gravy with the remaining stock and reduce to obtain a sauce, depending on the desired thickness.
Pass through a fine strainer and mix with a little extra virgin olive oil to taste.
Finely chop the shallots and sauter in a little extra virgin olive oil, than add the cream and the peas, keeping a small amount for the braised vegetables.
Season with salt and pepper and cook ten minutes until the cream is fully absorbed.
Remove from the cooker, add the mascarpone and blend to obtain a fine purèe.
Heat a little oil in a pan with a clove or garlic and sauter quickly, than add 1 sprig of rosemary, small cubes chopped carrot, potato and celeric and cook for about five minutes.
Add the diced zucchini and the remaining peas.
Continue to sauter for another three minutes.
Remove the rosemary sprig and the garlic, then drain the excess oil. Keep warm.
De-bone the shoulders with the utmost care and cut in half.
On each plate, on a bed of vegetables, place half a baby goat shoulder and knuckle and pour a spoon of sauce over the meat.
Form a quenelle with the pea purèe to place on either side of the meat.
Colour the plate with some stripes of sauce and serve.
The chef advises not to use kids weighing more than kilos.

Serves 4

•  2 baby goats shoulders weighing
•  about 800 grams each
•  4 baby goat knuckles weighing
•  about 120 grams each
•  100 g onion
•  30 g carrot
•  80 g celeriac
•  5 garlic cloves
•  1 litre goat stock or vegetable stock
•  2 sprigs rosemary
•  3 sprigs thyme
•  30 g extra virgin olive oil
•  Salt and pepper

The pea purèe

•  400 g fresh peas
•  80 g cream
•  30 g mascarpone
•  50 g shallot
•  Extra virgin olive oil
•  Salt and pepper
• The braised vegetables
•  50 g carrot
•  50 g celeriac
•  50 g potato
•  50 g zucchini
•  1 garlic clove
•  1 sprig rosemary
•  Extra virgin olive oil
•  Salt and pepper