BRAISED PORK with SAGE and LEMON

3 pounds boned pork shoulder roast, fat trimmed

2 tablespoons all-purpose flour

1 - 1/2 tablespoons salt

2 teaspoons pepper

2 tablespoons olive oil

4 cloves garlic, minced

5 fresh sage leaves

3 - 1/2 cups whole milk

1 teaspoon grated lemon peel

Rinse pork and pet dry. In a small bowl, mix flour, salt and pepper, sprinkle mixture over pork. Pour oil into a 10 - to 12 - inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and juices to a slow-cooker (at least 5 qt.).

Let pan cool slightly, then add garlic and sage, stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.

Cover and cook on high until pork is tender when pieced and sauce is golden and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.

Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.

YIELD: Makes 6 servings

NOTES: This is a rather lumpy, toffee-colored sauce, but it is one of the most succulent ays to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad.

OVEN-BAKED POLENTA with PARMESAN CHEESE

1 cup polenta

1 tablespoon butter

1/2 teaspoon salt

1/2 cup grated parmesan cheese

In a shallow 2 - quart baking dish, mix 4 cups water, polenta, butter and salt. Bake in a 350 F. oven for 40 minutes. Stir polenta and continue baking until creamy to bite, about minutes longer. Stir in grated parmesan cheese and let stand at room temperature for 5 minutes to thicken