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1
To make the veal, heat the olive oil in a large, deep, heavy-bottom skillet.
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2
Add the veal shanks and cook until brown on all sides, about 10 minutes.
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3
Remove the shanks from the skillet and set aside.
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4
Add the garlic and shallots and cook, stirring constantly, until browned, about 1 minute.
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5
Add the wine and simmer until reduced by half, about 5 minutes, scraping up any browned bits stuck to the bottom of the skillet.
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6
Return the shanks to the pan and pour in the broth.
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7
Bring to a boil.
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8
Reduce heat and simmer slowly for 1 hour.
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9
Add the carrots.
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10
Continue cooking until the meat is very tender, about 1 hour more.
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11
Remove the shanks from the skillet.
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12
Increase the heat and simmer for 15 minutes.
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13
Stir in the parsley, salt and pepper and return the shanks to the skillet.
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14
Taste and adjust seasoning, if needed.
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15
Meanwhile, to make the puree, place the fava beans in a medium-size saucepan and cover with cold water.
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16
Bring to a boil over medium-high heat.
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17
Reduce heat and simmer until soft, about 15 to 20 minutes.
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18
Drain, reserving the liquid.
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19
Place the beans in a food processor.
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20
Add 1/2 cup of the cooking liquid, the cream and the olive oil.
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21
Process until smooth, stopping to scrape the sides of the bowl.
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22
Season with salt and pepper to taste.
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23
Place 1 shank on each of 4 plates and spoon the sauce over.
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24
Divide the puree among the plates and sprinkle with chives.
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25
Serve immediately.
