Veal Osso Buco with Stout and Bacon | Quebec Veal

Ingredients

• 60 ml (1/4 cup) flour
• 4 Quebec Veal shanks, 5 inches (2 in.) thick
• 30 ml (2 tbsp) olive oil
• 8 slices of bacon cut in pieces
• 1 diced onion
• 2 diced carrots
• 2 diced parsnip
• 1 diced celery stick
• 2 cloves of garlic thinly sliced
• 250 ml (1 cup) dark beer*
• 250 ml (1 cup) veal stock
• 375 ml (1 1/2 cup) beef stock
• 45 ml (3 tbsp) tomato paste
• 3 thyme sprigs
• 1 laurel leaf
• Salt and pepper to taste
• 500 ml (2 cups) arugula
• 125 ml (1/2 cup) grated parmesan