Épaule à la Boulangère (Shoulder Roasted with Potatoes and Onions)

Ingredients

• 1 shoulder
• 1 kilogramme potatoes
• 4 medium onions
• butter
• a pinch of chopped parsley

Instructions

1. Bone the shoulder and season the inside.
2. Roll it and tie it.
3. Colour it in the oven.
4. Put it on an earthenware dish.
5. Surround it with 1 kilogramme of potatoes cut in pieces and 4 medium onions coarsely sliced and cooked in butter.
6. Baste with the fat used to fry the shoulder.
7. Finish cooking in the oven, basting fairly often.
8. At serving, untruss the piece, sprinkle the garnish with a pinch of chopped parsley and serve as it is.