Bring a large pot of salted water to a boil. Add the veal shanks and cook for 30 minutes, skimming, add the carrots, turnips, bouquet garni, salt and pepper and simmer for 30 minutes. Add the remaining vegetables and simmer for 30 minutes. To serve, place the meat on a serving platter and surround it with the vegetables. Serve with thick mayonnaise to which the saffron has been added.
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2 veal shanks
10 medium carrots
6 turnips
4 leeks, white part only, halved lengthwise
6 medium potatoes
6 celery sticks
5 onions, with 1 onion studded with 2 cloves
1 bouquet garni
pinch saffron threads
salt and pepper
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As soon as you add the veal shanks, skim constantly, to obtain a clear broth.
