4 lb Pork shoulder
- trimmed of fat,
- cut into 1-in cubes
1/2 tb Salt
1/2 ts Ground black pepper
1/4 c  Vegetable oil
1 md Onion
- peeled and roughly chopped
2 tb Flour
2 c  Dry white wine
1/4 c  Tarragon vinegar
2 tb Grated horseradish
2 tb Grainy mustard
1/2 c  Fresh lemon juice
4 c  All-purpose broth
-OR low-sodium chicken broth
2    Bay leaves
4    Sprigs fresh thyme; -=OR=-
1/2 ts -Dried thyme
1/2 c  Whipping cream
3 md Parsnips; peeled
- 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.