Preheat oven to 350 degrees Fahrenheit.

Cut onions in half-moon slices and place on the bottom of the pan.

Season veal chops with salt and pepper to taste. In a skillet, heat oil on high heat and sear veal until golden brown on all sides, about one to two minutes per side. Transfer to the pan, placing on top of the onions. Arrange pears around the veal. (Set the skillet aside to use later, for the purée.)

In a bowl, whisk together stock, wine, lemon juice, and sugar. Pour over the veal and bake, covered, for two hours or until soft.

Carefully remove one and a half cups of sauce from around the veal. Pour into a small saucepan and bring to a boil. Turn heat to low and simmer five to 10 minutes, until sauce reduces by half.

In a pot, boil parsley roots and celery knob until soft, about 15–20 minutes. Drain and set aside.

In the skillet, heat oil over medium-low heat and sauté onions until translucent and almost golden, about three to four minutes. Stir in garlic. Add onions/garlic to the cooked vegetables.

Add stock and use an immersion blender to purée until smooth and creamy. (If needed, add oil to achieve a creamier texture.)