Veal Osso Buco with Spring Vegetables and Sage | Quebec veal

Ingredients

• 4 Quebec Veal shanks, about 4 cm (1 1/2 inches) thick
• 80 ml (1/3 cup) flour
• Salt and pepper to taste
• Zest of one orange
• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) olive oil
• 2 cloves garlic, finely chopped
• 375 ml (1 1/2 cups) rutabagas or turnips, finely diced
• 375 ml (1 1/2 cups) leek whites, finely chopped
• 2 carrots, finely diced
• 175 ml (2/3 cup) white wine*
• 125 ml (1/2 cup) fresh orange juice
• 375 ml (1 1/2 cups) vegetable broth
• 20 small pearl onions, poached for 1 minute and peeled
• 1 cup frozen green peas
• 5 to 6 asparagus spears, cut into small pieces
• 4 to 5 whole sage leaves
• 3 to 4 sprigs of fresh thyme
• 2 bay leaves
• Curly parsley for serving and a few radishes fried in butter (optional)