1 veal shoulder roast, cut into 2-inch chunks

6–8 cups chicken stock, divided

1 medium white onion, studded with 3 cloves

Bouquet garni (5 sprigs parsley, 3 sprigs thyme, 1 bay leaf, tied)

5 tablespoons unsalted butter, divided

3-inch section of leek (white and light green only), thinly sliced

3 medium carrots, peeled and cut into 1-inch chunks

2 small turnips, scrubbed and cut into 1-inch chunks

1½ cups red pearl onions, blanched and peeled

1 stalk celery, chopped

1 pack mixed mushrooms, trimmed and roughly chopped

Coarse salt and freshly ground black pepper, to taste

2 handfuls haricots verts, trimmed

3 tablespoons all-purpose flour

½ cup heavy cream

Juice from ½ lemon (optional)

¼ cup chopped fresh chives