Braised Goat with Tomatoes, Rosemary, Cinnamon & White Wine

51/2 pounds bone-in goat shoulder cut into 4-8 ounce pieces
2 tablespoons kosher salt
1/4 cup extra virgin olive oil
3 cloves garlic, smashed with the side of a knife
2 cups dry white wine
2 sprigs rosemary
1 (28 ounce) can San Marzano tomatoes with juice
1/2 tsp ground cinnamon

Season the goat with salt. Cover and refrigerate overnight. Preheat oven to 275.

In a heavy bottomed pot, heat olive oil over medium heat. Add the garlic and cook, stirring occasionally, for about 3 minutes, or until softens and starts to turn golden. Add the wine and rosemary and boil for about 8 minutes, or until the wine has almost fully evaporated.
Meanwhile, place the tomatoes and their juice in a bowl and crush with your hands or the back of a wooden spoon. Once the wine has reduced, stir in the tomatoes with their juice and the cinnamon. Bring the sauce to a boil, then remove from the heat.

In a large roasting pan, evenly distribute the goat pieces. Carefully pour the sauce over the goat. Cover the roasting pan with aluminum foil and transfer to the oven.

Braise the goat for about 31/2 hours or until the meat pulls away from the bone.

Remove the pot from the oven when done and let the meat cool in the braising liquid. Lift out the goat from the sauce and pull the meat from the bones, removing it in large chunks if possible. It should come away easily from the bone and the connective tissue. Skim off most of the fat from the sauce, remove and discard the rosemary, taste for seasoning and add more salt if needed.

To serve, return the meat to the sauce and bring to a simmer. Ladle the meat with some of the sauce into warm bowls and finish with a drizzle of olive oil. Serve immediately.