Directions

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