Blanch veal for 3 min skimming off impurities as it goes. Drain and rinse and set aside. In a clean pot or dutch oven, add blanched veal shoulder and all remaining ingredients and a bouquet: a leek white part cleaned, 2 thyme sprigs, a bay leaf, 8 parsley stems, and an onion piqué (Pricked with 3 cloves). Bring to boil and cook on low heat for 45 minutes; covered. Note that if the veal is cut into lager portions ≈ 4 ounces/120g, the cooking time should be increased by 30 minutes. Drain and save meat, carrots and stock. Discard remaining solids. Cool stock to room temp. Save 1 qt/1L of stock for the sauce.
In a small saucepan, add all ingredients and cook for 15 minutes; drain. The mushroom stock can be save for later use.
To peel onions easily, plunge pearl onions in boiling water for a minutes and cool in ice water and peel. Pearl onions can also be deep fried a few sec. In a hot small frying pan, cook pearl onions with butter, sugar and water for about 10 minutes or until it begins to caramelize. Set aside.
Mix one egg yolk with 1/2 cup/125g heavy cream; reserve. In a large pot or dutch oven, melt butter and make a paste with flour. Cook for a few minutes or until light brown color. Whisk in stock swiftly and bring to boil. Season with salt and pepper if needed. Add the cooked veal, the saved carrots, mushrooms and pearl onions. Bring the stew slowly to a boil, then let it simmer for 20 minutes. Then stir in the yolk-cream mixture with a drizzle of lemon juice. Serve veal stew with rice, noodles or potatoes. Bon appétit!