Poached Veal Shanks with Spring Vegetables recipe from the Worldwide Gourmet

Ingredients

• - 2 Veal shanks, boned and tied by the butcher
• - 2 carrots
• - 1 leek
• - 1 stalk of celery
• - 1 onion
• - Thyme
• - Bay leaf
• - 3 cloves
• - Parsley
• - 300 g (10 oz.) peas
• - 300 g (10 oz.) green asparagus
• - 200 g (7 oz.) shelled beans
• - 200 g (7 oz.) white button mushrooms
• - 160 g (5 oz.) new turnips
• - 160 g (5 oz.) new carrots
• - 200 g (7 oz.) new little potatoes
• - 1 bunch of savory
• - Juice of 1 lemon
• - 500 ml (2 cups) cream
• - 80 g (1/3 cup) butter
• - 80 g (1/2 cup) flour