1 goat leg, on the bone, cut crosswise into 4 pieces (a scant 2 1/2 pounds, or a scant 3 1/2 pounds with the neck)
Kosher salt and freshly cracked black pepper, to taste
3 tablespoons blended oil (90 percent canola oil, 10 percent extra-virgin olive oil)
5 medium cloves garlic, coarsely chopped
1/2 large Spanish or sweet onion, coarsely chopped (1 cup)
1 medium carrot, peeled and coarsely chopped (3/4 to 1 cup)
2 ribs celery, coarsely chopped (1 cup)
3 tablespoons tomato paste
1 cup dry red wine
2 tablespoons red-wine vinegar
2 teaspoons dried Greek oregano
2 tablespoons Dijon-style mustard
5 large sprigs thyme
2 sprigs rosemary
1 tablespoon homemade or store-bought roasted garlic puree (see note)
3 fronds of dill, chopped (1 tablespoon)
3 or 4 mint leaves, finely chopped (1 tablespoon)
Extra-virgin olive oil, for drizzling

Season the goat pieces liberally with the salt and pepper. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat, then add the blended oil. When oil is very hot, add goat pieces and sear until deep golden brown on all sides. (This could take a total of 20 to 30 minutes.) Transfer meat to a platter and pour off most oil.

Add the garlic, onion, carrot and celery to pot; cook for 3 to 5 minutes, stirring, until they have softened slightly. Add the tomato paste and cook for 1 minute, stirring to coat and to slightly caramelize tomato paste. Add the red wine and vinegar, stirring to deglaze the pot. (Use a wooden spoon to scrape up any browned bits from bottom of pot.) Cook for about 20 minutes, allowing liquid to evaporate almost completely. Add the oregano, mustard, thyme, rosemary and 4 quarts water; mix well.

Return goat pieces to pot; season mixture with 1 1/2 tablespoons salt and a generous grinding of pepper. Bring just to a boil, then reduce heat to medium-low. Partially cover and cook for as long as 2 1/2 hours; at start of cooking, skim off any scum that rises to top (you may need to do this twice in the first 30 minutes or so). Meat should be tender and falling off the bone.

Transfer goat and any vegetables that haven't melted away to a platter; discard cooked herbs. Cover loosely to keep warm.

Increase heat to high under the pot; reduce any remaining pan juices until thickened (this can take a few minutes), then add garlic puree, chopped dill and mint; stir to combine.

Drizzle reduced pan juices over goat and vegetables on platter, then finish with a drizzle of the extra-virgin olive. Serve warm with a rice pilaf.

Makes 4 to 6 generous servings.

NOTE: To roast garlic, lop off the top of a head so that cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze cloves into a small bowl and mash to form a puree.

— Recipe adapted by The Washington Post from "How to Roast a Lamb: New Greek Classic Cooking," by Michael Psilakis.