Lemon Oregano Pork Stew

3 lb boneless pork shoulder butt 1.5 kg
1/4 cup all-purpose flour 50 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
3 tbsp olive oil 50 mL
1 onion, chopped 1
7 carrots, cut in chunks 7
4 cloves garlic, minced 4
1 tbsp grated lemon rind 15 mL
1 tbsp dried oregano 15 mL
2-1/2 cups chicken stock 625 mL
4 cups pearl onions, peeled 1 L
1/4 cup chopped fresh parsley 50 mL
2 tbsp lemon juice 25 mL

Trim fat from pork; cut into 11/2-inch/4 cm cubes. In bowl or plastic bag, toss pork with flour and pinch each of the salt and pepper to coat.

In large heavy saucepan, heat 1 tbsp/15 mL of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Transfer to plate.

Reduce heat to medium; add any remaining oil to pan. Cook chopped onion, carrots, garlic, lemon rind, oregano and remaining salt and pepper, stirring, for 5 minutes. Add chicken stock; bring to boil, stirring and scraping up any brown bits from bottom of pan. Return pork and any accumulated juices to pan.

Reduce heat to medium-low; cover and simmer for 45 minutes. Stir in pearl onions; cook for 45 minutes or until pork is tender. Stir in parsley and lemon juice. Serve immediately.

Note:

Serve the stew in an edible serving bowl, a hollowed-out, round loaf of french bread.