Pot au Feu

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3 pounds beef shank

4 medium onions, each stuck with 3 whole cloves

4 medium carrots, sliced thick

2 medium celery stalks with leaves, sliced thick

8 garlic cloves, halved

Cheesecloth bag containing 12 parsley stems, 10 peppercorns, 2 bay leaves, 3 sprigs of thyme or 2 teaspoons dried thyme

8 cups beef stock or canned beef broth

Water

4- pound stewing chicken, cleaned and trussed

For the vegetable garnish:

6 whole carrots, quartered lengthwise and halved crosswise

6 medium leeks, white part only, halved crosswise and lengthwise, rinsed and tied

6 celery stalks, halved crosswise and lengthwise, rinsed and tied

6 turnips, peeled and quartered

1 1/2 pounds garlic sausage

Coarse salt, pickles, horseradish, mustard, herb mayonnaise as accompaniments, if desired