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Ingredients

• 1 large onion, halved
• 2 whole cloves
• 7 thyme sprigs
• 1 bunch fresh parsley stems
• 1 bay leaf
• 10 cup White Veal Stock or beef broth
• 8 cups cold water
• 4 pounds beef shank, trimmed
• 2 pounds beef short ribs, trimmed
• 1 (2-pound) boneless chuck roast, trimmed
• 6 medium leeks, trimmed and halved lengthwise
• 4 medium carrots, halved lengthwise and cut into 2-inch pieces
• 2 large turnips, peeled and each cut into 6 wedges (about 1 pound)
• 1 teaspoon kosher salt
• 1/4 cup Dijon mustard
• 12 cornichons

Description

MyRecipes