Preheat oven to 350.
Season shanks with salt and pepper and dust with flour. Arrange shanks in a single layer in a casserole cover.
Add Marsala, bouillon, garlic and carrots.
Bake 1 ½ hours, then turn off oven and leave shanks in oven for a few hours.
Rewarm in a 400 degree oven for 20 minutes. If sauce is too thin, remove meat and thicken with flour.
Serve shanks topped with carrots and sauce.
*Try a Baked Polenta as a perfect side dish
4-6 Veal Shanks
Quick dissolving flour, such as Wondra
1 ½ cups Marsala
1 (11oz) can bouillon soup
2 heads garlic, unpeeled, cloves separated
6 whole carrots
Salt and Pepper to taste