Blanquette De Veau aux Chicons

• 3 pounds (1.4 kg) boneless veal shank, cheeks, or shoulder, cubed
• 2 cups (500 ml) dry white wine
• 2 cups (500 ml) chicken stock
• 1 leek, white part only
• 1 carrot, peeled
• 1 small onion, stuck with 1 whole clove
• 1 celery stalk
• 1 sprig thyme
• 1 bay leaf
• 1 clove garlic
• 1 teaspoon salt
• 2 cups (500 ml) whipping cream (35 percent butterfat)
• 2 tablespoons Dijon mustard
• 2 heads Belgian endive, cored, halved lengthwise, and cubed
• 1/2 celery root, peeled and cut into 1-inch (2.5-cm) cubes
• 1 tablespoon chopped fresh tarragon

1. Preheat the oven to 375F (190C).
2. In a Dutch oven or other heavy, lidded ovenproof pot, combine the veal, wine, stock, leek, carrot, onion, celery, thyme, bay leaf, garlic, and salt.
3. Place over medium-high heat and bring to a boil, stirring occasionally.
4. When you have a nice boil going, cover the pot and transfer it to the oven.
5. Bake for 2 hours.
6. Remove the pot from the oven and then carefully proceed to remove and discard the vegetables and aromatics.
7. (If you want to hold onto the carrots, you can always puree them along with potatoes to make a nice mash.)
8. With a slotted spoon, remove the veal pieces and place them on a tray or plate close by.
9. Put the pot with the remaining liquid back on the stove top over medium heat.
10. Stir in the cream and mustard and reduce, stirring occasionally, for 15 minutes, or until the sauce coats the back of a spoon.
11. Taste and adjust the seasoning, then return the meat to the pot and add the endives and celery root.
12. Simmer for 8 to 10 minutes, or until the vegetables are tender.
13. Add the tarragon during the last minute of cooking.
14. Serve piping hot.

veal shank, white wine, chicken, only, carrot, onion, celery, thyme, bay leaf, clove garlic, salt, whipping cream, mustard, endive, celery root, tarragon

Taken from www.epicurious.com/recipes/food/views/blanquette-de-veau-aux-chicons-388840 (may not work)