Jellied Veal

Instructions

1. Prepare the stock
   Place veal shank, veal shoulder, carrots, celery, onion, garlic, bay leaves, peppercorns, salt, and cloves in a large stockpot. Add enough cold water to cover the ingredients by about 2 inches (approximately 3-4 liters). Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam that rises to the surface.
2. Simmer the meat
   Simmer uncovered for about 3 hours, occasionally skimming any foam or fat that rises to the surface. The meat should be very tender and falling off the bone. Add the bunch of parsley during the last 30 minutes of cooking.
3. Separate and prepare the meat
   Remove the meat from the stock and set aside to cool slightly. Once cool enough to handle, remove all meat from the bones and shred or chop into bite-sized pieces, discarding any fat, gristle, or bones. Strain the cooking liquid through a fine-mesh sieve into a clean pot.
4. Reduce and season the stock
   Return the strained stock to medium heat and reduce by about one-third to concentrate the flavors, about 30 minutes. Add the lemon juice and taste for seasoning, adding more salt if necessary. If the stock doesn't have enough natural gelatin (test by chilling a small amount), bloom the unflavored gelatin in cold water and dissolve it into the hot stock.
5. Assemble the terrine
   Line a terrine mold or loaf pan with plastic wrap, leaving overhang on all sides. Arrange some of the sliced hard-boiled eggs on the bottom. Add a layer of meat, then pour in enough stock to just cover. Continue layering meat and stock, finishing with a layer of meat and eggs on top.
6. Chill overnight
   Cover with the overhanging plastic wrap and place in the refrigerator for at least 8 hours or overnight to set completely. The gelatin in the stock will solidify, creating a firm terrine.
7. Unmold and serve
   When ready to serve, unwrap the top of the terrine and invert onto a serving platter. Gently remove the plastic wrap. Slice with a sharp knife dipped in hot water between cuts. Serve chilled with crusty bread, cornichons, and mustard.