Name: Braised Goat Shoulder Stew with Sunchoke Puree and Harissa
Yield: 8 Servings
Ingredients: 1 5 1/2-pound bone-in goat shoulder; 2 tablespoons coarse kosher salt; 2 tablespoons vegetable oil; 2 1/2 cups diced peeled carrots (about 4 large); 6 cups chopped onions (about 3 large); 2 cups diced celery (about 4 large stalks); 1 whole head of garlic, top end cut off crosswise to expose cloves, leaving root end intact; 2 fresh rosemary sprigs; 2 bay leaves; 1 750-ml bottle rosé wine (preferably French); 7 cups low-salt chicken broth; Sunchoke Purée; Ancho and Guajillo Chile Harissa; Chopped fresh parsley; Extra-large ovenproof pot

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