Preparation time: 30 minutes
Cooking time: 2 hours 10 minutes

1. Place the shanks in a heavy Dutch oven and cover them with cold water. Bring to a boil. Skim any impurities from the surface as needed.
2. Add the aromatics (carrots, leek, celery, onion, thyme, cloves, parsley and bay leaf.)
3. Cook at a bare simmer for 2 hours.

For the vegetables

1. Clean the vegetables and pre-cook them in boiling salted water.
2. Make a white roux with the butter and flour; season with salt and pepper.
3. When the shanks are cooked, take three-quarters of the cooking liquid, add it to the roux and cook for 10 minutes. Add the cream and reduce for a few minutes, then add the lemon juice and some sprigs of savory. Correct the seasoning.