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1
Rinse meat and place in a 5- to 6-qt pan.
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2
Add in broth, carrots, cloves, bay leaves, and peppercorns.
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3
Bring to a boil over high heat, cover, and simmer gently till meat is very tender when pierced, 1 to 1 1/4 hrs.
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4
Meanwhile, rinse mushrooms; trim off and throw away discolored stem ends.
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5
In a 10- to 12-inch frying pan over medium heat, heat butter; add in mushrooms and onions, mix, cover, and cook, shaking pan or possibly stirring often, till mushroom juices have evaporated and vegetables are beginning to brown, about 15 min.
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6
Remove from heat.
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7
When veal is tender, transfer meat and seasonings with a slotted spoon to the pan with the mushrooms and onions (mounding, if necessary); throw away cloves and bay leaves if you like.
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8
Add in lemon peel and cream to the broth in the 5-to 6-qt pan and boil, uncovered, over high heat till reduced to 3 c., 10 to 15 min.
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9
Stir in parsley.
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10
In a small bowl, blend cornstarch with 2 Tbsp.
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11
water till smooth; stir into boiling veal juices.
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12
Add in lemon juice and the meat and vegetables; stir gently till meat is warm, 2 to 3 min.
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13
Add in salt to taste and ladle stew into wide bowls.
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14
This recipe yields 6 servings.
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15
Comments: To use a 4- to 6-qt electric slow cooker, combine ingredients for step 1, cover, and cook on high setting till meat is very tender when pierced, about 3 hrs.
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16
Transfer meat and seasonings to the cooked mushrooms and pour juices into a 4- to 5-qt pan, then complete steps 3 and 4 on the stove.
