Blanquette de Veau Veal Stew

Ingredients

• 2 lbs. (907 g) veal shoulder, cut into 1-inch cube pieces
• 6 cups (1.5 L) chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme or a few sprigs of fresh thyme
• 2 tablespoons butter (to cook the vegetables)
• 1 cup pearl onions (5 oz.), blanched and peeled
• 2 cloves garlic, sliced
• 2 stalks celery, sliced into ½ inch pieces
• 4 medium-sized carrots, cut into ½ inch pieces
• 1 cup diced rutabaga, cut into ½ inch pieces
• 8 oz. (226 g) Cremini mushrooms, sliced into 6 wedges or whole small button mushrooms
• 1 cup sliced leeks
• 3 tablespoons butter (for the roux)
• 3 tablespoons (45 ml) all-purpose flour or gluten-free flour blend
• ½ cup Sauvignon Blanc or other favourite dry white wine
• ½ cup heavy cream (35%)
• ½ – 1 tablespoon fresh lemon juice
• Salt and pepper to taste

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