-
1
Put a large flameproof casserole or Dutch oven with a lid over medium-high heat for 2 or 3 minutes.
-
2
Add 2 tablespoons of the butter.
-
3
A minute later, when the foam subsides, brown the veal chunks, adding a few at a time, turning them to brown all over, and removing the pieces as they brown.
-
4
Take your time and brown the veal in batches if necessary so they darken nicely; depending on your heat level and the size of your pan, this will take from 10 to 20 minutes.
-
5
If necessary, drain all but 2 tablespoons of the fat from the pan and add the onion, carrots, and turnips.
-
6
Cook, stirring occasionally, for 5 minutes, then add the salt, pepper, stock, bay leaves, and thyme.
-
7
Bring to a boil and return the veal to the casserole.
-
8
Adjust the heat so the stew simmers steadily and cook, partially covered, stirring occasionally, until the veal is tender, 45 to 60 minutes.
-
9
Transfer the veal and vegetables to a large bowl.
-
10
Strain and reserve the stock.
-
11
Melt the remaining butter in a medium saucepan over low heat.
-
12
Add the flour and whisk constantly for 3 minutes; do not let the mixture brown.
-
13
Whisk in 2 cups of the reserved stock and cook, whisking occasionally, until the mixture thickens, about 5 minutes.
-
14
Add the egg yolks and cream and cook, whisking constantly, for another 2 minutes.
-
15
Whisk in the lemon juice and remove from the heat.
-
16
Pour the sauce over the veal and vegetables, garnish, and serve.
