Capretto braised in goat’s milk with truffle

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.