Categories: Pork/ham, Soups/stews, French 
      Yield: 8 servings 
  
      4 lb Pork shoulder                       2 tb Grated horseradish 
           - trimmed of fat,                   2 tb Grainy mustard 
           - cut into 1-in cubes             1/2 c  Fresh lemon juice 
    1/2 tb Salt                                4 c  All-purpose broth 
    1/2 ts Ground black pepper                      -OR low-sodium chicken broth 
    1/4 c  Vegetable oil                       2    Bay leaves 
      1 md Onion                               4    Sprigs fresh thyme; -=OR=- 
           - peeled and roughly chopped      1/2 ts -Dried thyme 
      2 tb Flour                             1/2 c  Whipping cream 
      2 c  Dry white wine                      3 md Parsnips; peeled 
    1/4 c  Tarragon vinegar                         - and cut into 1-in rounds 
  
  PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with 
  desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat 
  on top of the stove. Add the pork, without crowding, and brown well on all 
  sides. You may have to perform this operation in batches. Remove the pieces 
  to a plate as they are brown. Pour off all but about 2 tablespoons fat. 
  Reduce heat to low and replace the pot on the stove. Add the onion and cook 
  5 minutes, scraping up any brown bits that cling to the pan. Add the flour 
  and cook another minute, stirring. Add the wine, vinegar and broth and 
  bring to a boil. Return the pork to the pot with any juices on the plate 
  and add bay leaves and thyme. Cover tightly and transfer the pot to the 
  oven. Cook for 1 1/4 hours, or until meat is barely tender. Remove the 
  casserole from the oven and, using a slotted spoon, remove the meat from 
  sauce and set aside. Strain the sauce through a fine sieve into a container 
  and discard onions and herbs. Replace the meat in the pot, add horseradish, 
  mustard, cream, lemon juice and parsnips. Cover and replace in oven for 
  20-to-30 minutes or until meat is tender and parsnips are cooked. Remove 
  from oven and serve with boiled potatoes or buttered noodles. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK