Lower heat under skillet and add 2 more tbsp of olive oil. Sprinkle in the flour, stirring to make a paste while scraping up the brown bits from the pan. Add chicken broth, apple cider, bay leaf, thyme and tomato paste; stir until the sauce is thickened and glossy, about 5 minutes.
Pour sauce over the veal in the Dutch oven, stir and season with salt and pepper. Cover and simmer for one hour over low-medium heat, stirring occasionally. Uncover and add carrots and chopped apple; continue to simmer, uncovered, for an additional hour. Turn off the heat and stir in cream and parsley. Enjoy!