Preparation

The day before, beat all the spices until you get a homogeneous sauce.
Drizzle the ham with the prepared sauce, perforating it to better absorb the flavor of the seasonings.
Let the meat rest in a wooden bowl overnight.
The next day, fill the ham with bacon, onion and cooked vegetables.
Place in a large pan and sauté slowly in the pork fat.
When the shank is well browned, add the sauce and cover with water, allowing to cook for about 1 hour, until the meat is tender, but without falling apart.
Drain all the broth (which you can use to prepare the Pirão de Bode) and put the ham in the oven, approximately 35 minutes or until it is golden brown.
Serve on a plate decorated with tomatoes and cooked vegetables.

Ingredients

  • 1 Goat shank (about 4 kg)
  • 1 teaspoon of black pepper
  • 1 tablespoon of salt
  • 100 g of pork fat
  • 2 spoons of paprika
  • 200 ml of lemon juice or vinegar
  • 250 g of smoked bacon
  • 300 g onion
  • 4 goat peppers
  • 50 g of garlic
  • green scent q.s.
  • cooked vegetables q.s.