Epaule de veau au citron
Serves : 5 people
Preparation : 20 min
Cooking : 105 min
Instructions
Peel the onions; slice them into rings.
Heat the oil in a Dutch oven; add the piece of pork shoulder; brown it, turning it frequently.
When it is nicely browned, add the onion rings; sprinkle them with powdered sugar and let them brown as well.
Using a very sharp knife, peel the zest from one of the lemons; then squeeze the lemon.
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.
Cover the pot and let it cook for about 1 hour and 30 minutes over low heat.
Slice the second lemon into thin slices; 10 minutes before the shoulder is done cooking, add the lemon slices to the pot.
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.
Arrange the onion and lemon slices around the roast.
Taste the sauce and adjust the seasoning if necessary; strain it, then pour it over the roast while still very hot; serve immediately.
Notes
WHAT SHOULD YOU DRINK WITH THIS LEMON-MARINATED VEAL SHOULDER? A Saumur Champigny (red wine); a Vouvray (white wine).