Italian style stewed goat

This is the classic italian soffritto of onion, garlic, carrot and
cellery, then once softened chunks of goat shoulder was added and
'sealed' - moistened with a couple of cans of tomatoes and seasoned
with a bunch of parsley and s&p and let to stew for 2.5 hours.

Served with instant polenta (not quite as good as the real thing but
much easier - 3 mins of stiring instead of 40) and an avocado and cos
salad.