In a Dutch oven, melt some butter and add the sliced onion. Add the veal and brown it on all sides. Add the washed, peeled, and chopped carrots, thyme, bay leaves, salt, and pepper. Prepare the broth and add it to the pot. Simmer on low heat for at least 1 1/2 hours.

Drain the meat and set it aside. Reserve the cooking liquid. In a small saucepan, make a roux by mixing 3 tablespoons butter (about 40 grams) and 1/3 cup flour (about 40 grams), then gradually whisk in the lemon juice and reserved cooking liquid.

Return the meat to the Dutch oven, add the sauce, and stir well. Add the heavy cream and the washed, halved mushrooms. Cook for a few more minutes.

Serve hot, for example with rice.