Braised Goat

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1 goat leg, on the bone, cut crosswise into 4 pieces (a scant 2 1/2 pounds, or a scant 3 1/2 pounds with the neck)

Kosher salt

Freshly cracked black pepper

3 tablespoons blended oil (90 percent canola oil, 10 percent extra-virgin olive oil)

5 medium cloves garlic, coarsely chopped

1/2 large Spanish or sweet onion, coarsely chopped ( 1 cup)

1 medium carrot, peeled and coarsely chopped (3/4 to 1 cup)

2 ribs celery, coarsely chopped (1 cup)

3 tablespoons tomato paste

1 cup dry red wine

2 tablespoons red wine vinegar

2 teaspoons dried Greek oregano

2 tablespoons Dijon-style mustard

4 quarts water

5 large sprigs thyme

2 sprigs rosemary

1 tablespoon homemade or store-bought roasted garlic (see NOTE)

3 fronds of dill, chopped (1 tablespoon)

3 or 4 mint leaves, finely chopped (1 tablespoon)

Extra-virgin olive oil

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