Goat Ragout With Spring Onions, Carrots & Green Garlic

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3 1/2 to 4 pounds boneless goat shoulder, cut into 2-inch-thick pieces

-- Coarse sea salt, to taste

-- Freshly ground black pepper, to taste

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 large yellow onion, chopped

2 leeks, whites only, rinsed well and chopped

2 large carrots, peeled and cut into several pieces about 1 inch long

1/2 bottle red wine (Rhone, Merlot or Zinfandel)

2 teaspoons fresh rosemary, minced

2 to 3 bunches young carrots, approximately 3 inches long (about 8 ounces per bunch)

2 to 3 bunches spring onions, about 2 1/2 pounds total

8 stalks green garlic, about 1 pound

2 tablespoons unsalted butter

-- Kosher salt and freshly ground pepper to taste

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