“Pot au feu” just means “pot on fire” in French. Basically it is a braised or slow cooked stew with meat and vegetables. I used veal shanks because I love the flavour.
In a large Dutch oven, heat 2 tbsp. of olive oil on high. Combine flour and salt and pepper in a shallow dish or bowl. Lightly coat the veal shank. Shake off excess flour and add veal, in batches if necessary, to Dutch oven. Brown veal well on all sides, about 5 to 7 minutes. Transfer veal to bowl. Add the remaining 2 tbsp. of olive oil to pot. Add onions and garlic and saute, about 2 to 3 minutes. Add veal back to Dutch oven. Add 1.5 cups of the chicken stock (reserve remainig stock for later), herbes de Provence, sprigs of thyme, tarragon and parsley, bay leaves and lemon zest to Dutch oven. Bring to a boil. Cover and transfer to oven. Cook until veal is tender, about 1 hour.
Add the remaining stock, white wine and vegetables to the Dutch oven. Season with salt and pepper and continue to cook covered until vegetables are tender, about 35-40 minutes. Sprinkle with freshly chopped parsley and tarragon.