4 lb Pork shoulder trimmed of fat, cut into 1-in cubes half tb Salt half ts Ground black pepper quarter c Vegetable oil 1 md Onion peeled and roughly chopped 2 tb Flour 2 c Dry white wine quarter c Tarragon vinegar 2 tb Grated horseradish 2 tb Grainy mustard half c Fresh lemon juice 4 c All-purpose broth -OR low-sodium chicken broth 2 Bay leaves 4 Sprigs fresh thyme --�� half ts -Dried thyme half c Whipping cream 3 md Parsnips -peeled and cut into 1-in rounds PREHEAT OVEN TO 190ºC . 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 tablespoon