The hex of the goat is now gone and the goat knew he was in trouble. SO he tried to send a cry out so someone would help. Finally, the Cubs won the world series and now the curse of the goat is gone.
So if the curse is gone goat must be good at something so try this delicious pulled pork goat sandwich. How delicious this is to enjoy knowing the Cubs are World Season Champ
Two tablespoons olive oil
Four American lamb foreshanks
One and one-half teaspoons salt
One teaspoon freshly ground pepper
Two medium yellow onions, peeled, cored and sliced in 1/2-inch thick wedges
Four cups fat-free chicken broth
Two teaspoons dried oregano leaves, crushed
Three-fourths cup prepared barbecue sauce
Six crusty rolls
Preheat the oven to 375 degrees Fahrenheit.
In a large ovenproof sauté pan, heat the olive oil over high heat.
Pat the shanks dry with a paper towel. Season with salt and pepper. Brown shanks in the oil on all sides.
Place shanks in a roasting pan, then add the onion, chicken broth and oregano. Roast in the oven for two hours, turning the shanks every 30 minutes.
After two hours, check that the meat is cooked through. If not, continue to cook until tender but not falling off the bone. Remove the pan from the oven and remove the shanks from the broth; allow the shanks to cool.
Strain the broth, reserving the onions and a quarter-cup of the broth. Refrigerate or freeze the remaining broth for use in soups or stews.
Remove the meat from the shank bones; shred the meat, discarding any fat.
In a pan, combine the pulled lamb, barbecue sauce and two tablespoons of the reserved broth. If needed, add all of the reserved broth. Heat, stirring to combine sauce and lamb.
Split the rolls, spoon on the meat and serve.