Ingredient

• Pinch of cayenne pepper
• Salt and freshly ground pepper
• 2 tablespoons minced chives
• 2 pounds trimmed, boneless veal shoulder, cut into 2-inch chunks
• 1 1/2 quarts low-sodium vegetable broth
• 3 parsley stems plus 2 tablespoons chopped parsley
• 2 thyme sprigs
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 1 small white onion stuck with 6 cloves
• 1 leek, white part only, halved and cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 1 medium celery rib, cut into 1-inch pieces
• 1 cup heavy cream
• 1 tablespoon unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice

Direction

1. In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion. Simmer over low heat for 1 hour, skimming occasionally. Add the leek, carrot and celery and simmer until the veal is tender, 45 minutes longer. Drain the meat and vegetables, reserving the broth. Discard the bundle and onion. Cover the meat and vegetables to keep them from drying out.
2. Return the broth to the casserole; you should have about 4 cups. Boil the broth over high heat until reduced by half, about 8 minutes. Add the heavy cream and simmer over moderately low heat until reduced by a third, about 6 minutes.
3. In a small bowl, blend the butter and flour to form a paste. Whisk 1/2 cup of the hot liquid into the paste until smooth, then whisk into the remaining liquid in the casserole. Simmer over moderate heat, whisking often, until the sauce is thickened and no floury taste remains, about 5 minutes. Add the veal and vegetables along with the lemon juice and cayenne and simmer over low heat until the meat is hot. Season the stew with salt and pepper. Stir in the chopped parsley and chives and serve.