Braised Goat

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3 pound bone-in goat shoulder trimmed of excess fat (see Note)

-- Kosher salt

-- Freshly ground black pepper

-- Large pinch saffron

1/2 cup dry white wine

2 tablespoons olive or vegetable oil

1/2 large yellow onion, chopped

1 large carrot, chopped

5 cloves garlic, thinly sliced

1/2 cup Amontillado sherry

-- 1-1 1/2 cups beef broth

-- 1-1 1/2 cups low-salt chicken stock

1 bay leaf

2 thyme sprigs

1/4 teaspoon crumbled dried oregano

-- Spanish-Style Rice (see recipe)

-- Chopped parsley or cilantro (optional garnish)

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