Penelope Casas' original version of this recipe uses lamb, but any red meat will work. Try this with goose, duck, venison shoulder or neck, or hell, even light meats like turkey legs. Once made, this will keep in the fridge a week, and it can be frozen.
Heat the duck fat in a Dutch oven over medium high heat and brown the goose legs. Salt them as they cook.
Add the remaining ingredients except for the black pepper, green onions and preserved lemon, stir to combine and bring to a simmer. Cover the pot and cook over very low heat until the meat wants to fall off the bones of the geese, about 2 1/2 hours. Keep an eye on it, and add more broth if needed
When the meat is ready, fish it out and strip it off the bones. Return the meat to the pot and add the black pepper and preserved lemon. Cook the sauce down until it thickens a bit.
Serve garnished with the green onions alongside bread or rice.
Good ingredients matter.It makes a big difference if you use good garlic, fresh lemon juice, good olive oil and freshly ground black pepper. The sherry matters, too. Use something you'd drink.