- 1/2 beef shank (4 pounds with bone in) tied with kitchen twine
- 1 whole veal shank (2 1/2 to 3 pounds) tied with kitchen twine
- 1 lamb shank (1 1/2 pounds) secured with kitchen twine
- Bouquet garni (a cheesecloth sachet containing 1 young tender branch of celery with leaves, 3 sprigs fresh thyme, 4 sprigs parsley, 10 black peppercorns, and 1 whole clove)
- 2 tablespoons salt
- 6 large carrots, peeled, halved, cut into quarters lengthwise
- 8 medium leeks, greens discarded, washed and tied together in 2 bundles (4 each)
- 1 pound small onions
- 1 (28-ounce) can plum tomatoes, juice strained
- 2 pounds Yukon Gold or any all-purpose potatoes, peeled and cut into 2-inch cubes (6 cups)
- Small bowl Nicoise or Gaeta olives
- Small bowl capers
- Small bowl sea salt
- Small bowl hot mustard and/or a small bowl of grated horseradish
- Small bowl cornichons
In a 10-quart stockpot, cover the meats with water. Bring the water to a light boil over medium heat and skim off the scum that rises. When the froth on top of the boiling water is clear, add 1 more cup of water, bouquet garni and salt. Partially cover and simmer, keeping the broth at a light boil for 1 hour.
Add the carrots, leeks, onion, and tomatoes. If the vegetables are not totally covered with broth, don't worry, just submerge them as best you can. Partially cover and simmer, keeping the broth at a light boil for 1 1/2 hours.
One 1/2 hour before serving, cover the potatoes with salted cold water. Bring to a boil, partially cover and cook for 20 minutes, or until tender. Drain potatoes and keep warm.
Remove meat from the stockpot and discard twine. Cut meat into thick slices. Arrange slices on a platter along with the potatoes and vegetables. Bring the broth back to a boil and discard the fat, skimming with a ladle to remove it. Discard the bouquet garni. Serve pot au feu with broth in large soup bowls, garnish with accompaniments