Veal Blanquette with Tarragon

• 900 g Veal shoulder
• 300 g Carrot
• 300 g Leek
• 2 pieces Bay leaves
• 200 ml Dry White Wine
• 900 ml Water
• 30 g Butter
• 25 g Plain flour
• 200 ml Double cream
• 2 Egg yolk
• 1 medium Lemon
• 10 g Fresh tarragon
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Cut the veal into large bite-size pieces. Peel and slice the carrots into thick rounds, then trim and slice the leeks, rinsing well to remove any grit. Pick the tarragon leaves and finely chop them, then zest and juice the lemon.
2. Put the veal in a dutch oven with the carrots, leeks and bay leaves. Add the dry white wine, water, fine sea salt and black pepper, then bring to a gentle simmer over medium heat. Skim any foam from the surface, then reduce to low so the liquid barely trembles.
3. Cover and simmer gently for 55 to 60 minutes, stirring once or twice, until the veal is tender and the vegetables are soft but not collapsing. The broth should stay pale and clear, not boiling hard. Taste the broth and adjust seasoning if needed.
4. Using a slotted spoon, lift the veal and vegetables into a warm bowl and cover to keep hot; discard the bay leaves. Strain the cooking liquid into a saucepan and simmer for 5 to 8 minutes to concentrate slightly. You should have a gently reduced, flavourful broth.
5. In the same saucepan, melt the butter over medium heat, then whisk in the plain flour and cook for 1 minute. Gradually whisk in about 600 ml of the hot broth until smooth, then simmer for 3 to 4 minutes until lightly thickened. Reduce the heat to low.
6. In a bowl, whisk the egg yolks with the double cream, then whisk in a ladle of the hot sauce to temper. Off the heat, whisk the egg mixture into the saucepan, then return to very low heat and stir for 2 to 3 minutes until velvety; do not let it boil. Stir in the lemon zest, 2 tbsp lemon juice and most of the tarragon, reserving a little to finish.
7. Return the veal and vegetables to the sauce and warm through for 3 to 5 minutes until piping hot. Taste and add a little more lemon juice if you want it brighter. Serve scattered with the remaining tarragon.

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