Braised Veal With Baby Carrots

• 8 None small or 4 large pieces veal shank (osso buco)
• 2 tbsp flour, seasoned with salt and pepper
• 1 tbsp olive oil
• 4 small shallots, peeled and halved
• 3 slices bacon, cut into short, thin strips
• 2 cloves garlic, sliced
• 1 1/2 cups chicken stock
• 1/2 bunch thyme sprigs
• 2 None thick lemon slices
• 1 bunch baby carrots, trimmed and peeled
• 1 cup frozen fava beans, thawed and peeled

1. Preheat the oven to 350u0b0F.
2. Dust veal in flour, shaking off excess. Heat oil in a large skillet on high heat. Cook veal for 2-3 mins each side, until well browned. Arrange in a single layer in a large baking dish.
3. Reduce heat to medium. Saute shallots, bacon and garlic in same pan for 2-3 mins, until golden. Spoon over veal in dish.
4. Add chicken stock to skillet, stirring and scraping bottom of pan. Bring to a boil. Pour stock mixture over veal in dish. Add thyme and lemon. Cover tightly with foil.
5. Bake for 45 mins. Add carrots and bake for another 40 mins.
6. Mix in fava beans. Bake for 5 mins, until heated through.

veal, flour, olive oil, shallots, bacon, garlic, chicken stock, thyme, lemon slices, baby carrots, beans

Taken from recipes-plus.com/api/v2.0/recipes/32271 (may not work)