This is an adaptation of our favorite recipe from Goat, Cooking and Eating by James Whetlor. In this quick version, we use our braised goat meat and add our goat bone broth to replace the deep and satisfying flavors achieved by the slow cooking of the shank bones and marrow in the original recipe. Both the meat and the bone broth are available through our curbside grocery pick up program. This recipe makes about 8 servings if you plate the stew over rice, and it only gets bet