Veal Shoulder with Lemon

Epaule de veau au citron : instructions

• 1
  Peel the onions; slice them into rings.
• 2
  Heat the oil in a Dutch oven; add the piece of pork shoulder; brown it, turning it frequently.
• 3
  When it is nicely browned, add the onion rings; sprinkle them with powdered sugar and let them brown as well.
• 4
  Using a very sharp knife, peel the zest from one of the lemons; then squeeze the lemon.
• 5
  Once the roast and onions are nicely browned, pour in the white wine and lemon juice; add the zest and bay leaf; season with salt, then generously with pepper.
• 6
  Cover the pot and let it cook for about 1 hour and 30 minutes over low heat.
• 7
  Slice the second lemon into thin slices; 10 minutes before the shoulder is done cooking, add the lemon slices to the pot.
• 8
  Warm a serving platter, either by placing it in the oven for a moment or by running it under very hot water and drying it quickly; carve the roast and arrange the slices of shoulder on the warm platter.
• 9
  Arrange the onion and lemon slices around the roast.
• 10
  Taste the sauce and adjust the seasoning if necessary; strain it, then pour it over the roast while still very hot; serve immediately.