How to make it

  • On medium high, warm fat in a Dutch oven til shimmery. Meanwhile, slice off any thick layers of fat from the roast. Pat it dry, rub with Spiced Tuscan Salt or salt and pepper. Add garlic and meat, brown meat on all sides til slightly crispy. Add milk and rosemary. Cover and place in oven. For just-done slicing, cook until meat reaches an internal temperature of 150F, about 1¼-1½ hours, turning halfway through; for fall-off-the-bone tenderness, cook 2-3 hours in the oven or on medium heat in a slow cooker for 6-8 hours.
  • Lift meat out, transfer to cutting board, cover and let rest. Transfer half of hot milk to a blender. Holding top very tightly, whiz til smooth, then repeat with remaining milk. Slice meat and serve with small individual bowls of liquid for dipping. (For a thicker milk gravy, mix ¼ cup of milk mixture with 2 tablespoons flour til smooth. Stir slowly into remaining milk mixture and cook, stirring often, til thick.)

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  • merlin 9 years ago
    Sounds old fashioned good!
    Was this review helpful? Yes Flag
    " It was excellent "
    txbackyardcook ate it and said...
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