serves
10
prep
15 minutes
cook
3 hours
difficulty
Easy
serves
10
people
preparation
15
minutes
cooking
3
hours
difficulty
Easy
level
This is exactly what I love about braises - time does all the work for you in breaking down the meat and the juices meld with the braising liquid to make a drinkable sauce. When truffles are in season from June to August in Australia, I like to add truffle to the braising liquid. Truffle pairs so well with dairy because the lactic acid breaks down the truffle flavour.
Ingredients
- 2 tbsp olive oil
- 2 kg bone in baby goat shoulder, deboned, rolled and tied (see Note)
- coarse sea salt
- 750 ml (3 cups) milk
- 250 ml (1 cup) pouring cream
- 4 anchovy fillets
- 6 cloves garlic
- 2 sprigs rosemary
- freshly ground black pepper
- 15 g finely grated black truffle
Instructions
In a large heavy-based casserole dish, warm the olive oil over medium heat. Add the goat shoulder and cook, turning often, until browned all over.
Add the milk, cream, anchovies, garlic, lemon rind and rosemary. Bring to the boil, then reduce the heat to low, cover with a lid, and cook for 3 hours or until meat is very tender. The milk and cream will reduce to form a light ricotta-like curd.
Season to taste with salt and pepper and add the truffle.
To serve, tear the goat meat from the bone in chunks and divide among plates. Using a slotted spoon, scoop out the soft curds and spoon over the meat. Garnish with extra shaved truffle, if you like.
Cook's note
• Ask your butcher to debone, roll and tie the shoulder for you. You can substitute lamb if you prefer.
Rodney Dunn is the owner of Cooking School & Farm, in Lachlan, Tasmania. This recipe is part of our story on . The writer travelled to The Agrarian Kitchen courtesy of .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This is exactly what I love about braises - time does all the work for you in breaking down the meat and the juices meld with the braising liquid to make a drinkable sauce. When truffles are in season from June to August in Australia, I like to add truffle to the braising liquid. Truffle pairs so well with dairy because the lactic acid breaks down the truffle flavour.
