Capretto braised in goat’s milk with truffle

Baby goat is slowly cooked in milk until the meat is meltingly tender and the milk has formed scoopable, ricotta-like curds.

Goat braised in goat's milk with truffle Credit: Belinda So

• serves

  10

• prep

  15 minutes

• cook

  3 hours

• difficulty

  Easy

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 The Agrarian Kitchen Cooking School & Farm, in Lachlan, Tasmania. This recipe is part of our story on What you can do with $15 worth of truffle. The writer travelled to The Agrarian Kitchen courtesy of AEG.

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.