Preheat the oven to Gas 6, 200°C, fan180°C.
Heat the oil in a frying pan and when hot add the pork and brown on all sides. Remove from the pan and place in an ovenproof casserole dish.
Add the butter to the frying pan and when melted add the sage leaves and lemon rind. Fry for a few minutes till crispy. Add any juice from the pan to the pork, along with the lemon rind and sage.
Pour the lemon juice over the pork and add the shallots, parsnips and garlic. Pour over the wine. Warm the chicken stock and add with the bouquet garni. Place a lid on the casserole dish.
Put the casserole into the oven for 20 minutes, then reduce the heat to Gas 3, 170°C, fan150°C and cook for 1-1½ hours. Regularly check the pork and turn it while cooking.
When the pork is cooked remove from dish with the shallots and parsnips and put to one side. Discard the bouquet garni. Place the casserole dish on the hob and add a splash of cream. Heat through until it has the consistency of a sauce. Add the sage leaves and season to taste.
Slice the pork and serve with the parsnips and shallots and some winter greens. Pour the sauce over the top.
For a variation, add more water and puy lentils before slow cooking until tender.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.