• Gather ingredients before starting recipe.
  
• Finely dice 1 small Spanish onion and peel and cut 3-4 small carrots into 1 inch pieces.
• Melt 3 tbsp unsalted butter over medium heat in a large sauté pan, add 1 tbsp olive oil, chopped onions, 10-12 sprigs fresh thyme, 2 bay leaves and 1 tsp white pepper.
  
• Cover onions with lid and cook until onions are soft, about 3-4 minutes.
• Add 2 lbs white veal cut into 1" cubes and 3-4 small carrots , cut into 1" lengths to onions and season with kosher salt.
  
• Cook veal over medium high heat until the veal loses its pink color and juices have developed, 6-8 minutes. Do not brown the veal.
  
• Add 1 cup white wine and bring to a boil. There should be enough liquid in the pan to just barely cover the veal. Add 1 cup chicken stock if needed, cover with a lid and simmer for 1 to 1.5 hours or until the veal is tender.

Finishing

• When the veal is tender, mix 2 tbsp all-purpose flour and with a 1/4 cup of water in a measuring cup; the consistency should be watery. Add the slurry (flour and water) to the veal.
  
• Bring the mixture to a a fast simmer and gently stir until the sauce thickens. Add the juice of 1/2 lemon to the thickened sauce, stir to combine and then remove from heat.
• Add 1/2 cup heavy cream or  crème fraîche and stir to combine well.

Optional

• Serve with white rice or homemade spaetzle
  
• Add a side salad of celery and apple