Heat the oil in a heavy casserole and brown the veal on all sides. Remove veal and keep warm. Discard browned oil and add the butter to the casserole. Add the onions, carrots, parsley, bay leaf and garlic. Cover and cook slowly for five minutes.
Blanch the bacon in boiling water for three minutes and drain.
Sprinkle the browned veal with salt and pepper and place it atop the vegetables. Arrange the blanched bacon on top. Add one-half cup of the stock and cover.
Bake the veal for two hours, basting frequently and adding more stock as necessary. Serve the veal with the strained pan juices.