| 1 | Preheat oven to 375°F. |
| 2 | Pat the pork dry with paper towels and sprinkle with desired salt and pepper. |
| 3 | Heat the oil in a dutch oven over medium-high heat on top of the stove. |
| 4 | Add the pork, without crowding, and brown well on all sides. |
| 5 | You may have to perform this operation in batches. |
| 6 | Remove the pieces to a plate as they are brown. |
| 7 | Pour off all but about 2 tablespoons fat. |
| 8 | Reduce heat to low and replace the pot on the stove. |
| 9 | Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan. |
| 10 | Add the flour and cook another minute, stirring. |
| 11 | Add the wine, vinegar and broth and bring to a boil. |
| 12 | Return the pork to the pot with any juices on the plate and add bay leaves and thyme. |
| 13 | Cover tightly and transfer the pot to the oven. |
| 14 | Cook for 1 ?hours, or until meat is barely tender. |
| 15 | Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside. |
| 16 | Strain the sauce through a fine sieve into a container and discard onions and herbs. |
| 17 | Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips. |
| 18 | Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked. |
| 19 | Remove from oven and serve with boiled potatoes or buttered noodles. |
| 20 | michael roberts - prodigy guest chefs cookbook |
