Milk-Braised Pork with Mushroom-Artichoke Ragù

Name: Milk-Braised Pork with Mushroom-Artichoke Ragù
Yield: serves 6 as a main course
Ingredients: 1 (3- to 4-pound) boneless pork shoulder, some fat trimmed; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 2 onions, coarsely chopped; 3 juniper berries, crushed; 2 bay leaves; 2 sprigs rosemary or savory; 2 cloves garlic, thinly sliced; 3 1/2 cups whole milk; 3 tablespoons olive oil; 2 pounds mushrooms (chanterelles, cremini, or shiitakes), sliced (if using shiitakes, stem them first); 1 1/2 cups fresh or thawed frozen artichoke hearts; 3 cloves garlic, thinly sliced; 1 cup dry white wine; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Grated zest of 1 lemon; 1/4 teaspoon freshly ground nutmeg; 1/2 cup walnuts, toasted and chopped

January 24, 2012

Braising meat in milk is a classic cooking technique in Italy. The milk acts as a tenderizer and creates a beautiful caramelized sauce. This is a perfect dish for the wood-fired oven or cooker because the braising pot is surrounded on all sides by heat and cooks more evenly. When artichokes aren’t in season, use leeks or even Swiss chard in their place.

Recipe notes

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