Veal Osso Buco Al Ragù Bianco | Quebec Veal

Ingredients

• 4 Quebec Veal shanks
• 125 ml (1/2 cup) flour
• 30 ml (2 tbsp) butter + 30 ml (2 tbsp)
• 30 ml (2 tbsp) olive oil + 30 ml (2 tbsp)
• 250 ml (1 cup) finely diced carrots
• 1 celery, chopped
• 1 onion, chopped
• 6 cloves garlic, chopped
• 4 sprigs fresh thyme
• 2 1/2 ml (1/2 tsp.) ground chili flakes
• 30 ml (2 tbsp) flour
• 250 ml (1 cup) dry white wine
• 625 ml (2 1/2 cups) chicken broth
• 1 parmesan rind
• 60 ml (1/4 cup) cooking cream
• Salt and freshly ground pepper
• Freshly grated Parmesan cheese
• 150 ml (2/3 cup) chopped fresh parsley
• Zest and juice of one lemon
• 5 ml (1 tsp) olive oil