For the Ragu: Make at least a day ahead.

1. Soak the dried mushrooms in 2 cups boiling water for at least 20 minutes or until soft.
2. Then give the goat a good seasoning with salt and pepper.
3. Heat the oil in a large ovenproof heavy pot (we used our Le Creuset Dutch Oven) over medium heat until shimmering.
4. Brown the goat in batches for 2 to 3 minutes per side; set aside.
5. Pour out all but 1 tablespoon of the fat from the pot
6. Sauté the onion, carrots, and celery until soft.
7. Add the garlic and stir until aromatic.
8. Create a hot spot in the pot by moving the vegetables aside.
9. Add the tomato paste and anchovy paste to the hot spot and stir vigorously so it doesn’t scorch until caramelized, then stir the tomato paste mixture into the vegetables.
10. Add the vinegar and cook until the liquid is reduced by half – which will happen quickly.
11. Add the tomatoes, mustard, and Worcestershire sauce.
12. Lift the mushrooms from the soaking liquid and add to the pot. Then carefully add most of the soaking liquid, making sure to avoid the sediment at the bottom.
13. Add the herbs.
14. Add the goat back to the pot, then add enough chicken stock so the goat is nearly covered.
15. Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about an 1 ½ hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
16. Remove the meat from the liquid and set aside until cool enough to handle.
17. Then, remove the bay leaves from the braising liquid and discard.
18. Put the pot over medium-low heat to reduce if the sauce is too runny.
19. When the goat has cooled, remove the bones and any large pieces of fat. Shred the meat and return it to the pot.
20. Let cool to room temperature, skimming any large pools of fat from the surface, and refrigerate overnight.

For the Cauliflower Mash:

1. Roughly chop cauliflower into thin slices.
2. Place the cauliflower, water, butter and salt in a saucepan and cover with a lid
3. Begin heating on high to start steaming quickly, then reduce heat to medium and continue steaming until cauliflower is tender and there is little water left in the pot.
4. Keep an eye out on your cauliflower so it doesn’t scorch
5. Once cauliflower is softened, transfer to a blend and blend  semi smooth – I don’t mind it a little rustic!