|Boneless pork shoulder||2 Pound, smoked (Or More, Also Called A Cottage Ham)|
|Sliced onion||2 Cup (32 tbs)|
|Garlic clove||4 Large, minced|
|Whole wheat flour||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Dried sweet basil||3⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Potatoes||6 Large, peeled and sliced|
|Green beans||1 1⁄2 Pound, trimmed and halved (Fresh Or Frozen)|
Trim excess surface fat from shoulder butt.
Cover with water in a saucepan.
Simmer, covered, 1 1/2 to 2 hours, until meat is tender.
In a very large kettle or Dutch oven, heat oil over medium heat and cook onion and garlic until they are golden.
Stir in flourthoroughlyandcook a few minutes, stirring constantly.
Gradually pour 3 cups of the pork broth into the onion mixture, stirring constantly until sauce is smooth.
Add seasonings; put the meat in the center of the Dutch oven and surround with potato slices and green beans.
Simmer over low heat, covered, for about 1 hour or until the vegetables are tender.
Taste and correct seasonings before serving.