How to cook
Rub the meat with salt, pepper and flour. Fry in lard on high heat on both sides. Remove the fried meat. Put the rest of the flour in the lard. Once it becomes golden, add the grated onion and fry until it turns pink. Add the wine and broth.
Add a bay leaf, black pepper and grated lemon rind. Throw in the carrots, parsley root and the meat. Simmer the dish on low heat until the meat becomes tender.
Add in the cream, juice from the lemon and a pinch of sugar to taste. Boil the dish once again.