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1
Preheat the oven to 300 degrees.
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2
Season the veal with salt and pepper and dust it with flour.
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3
In a large, heavy pot or Dutch oven with a tight lid, heat 3 tablespoons of the oil over high heat.
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4
Add the veal and brown on all sides.
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5
Remove the veal and add the onion, carrots and celery.
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6
Lower heat to medium and cook, stirring, until the vegetables are browned, about 10 minutes.
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7
Return the veal to the pot and add the wine, stock, garlic, thyme and lemon peel and bring just to a boil.
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8
Cover the pot and place it in the oven.
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9
Cook until the meat is very tender, about 2 1/2 to 3 hours.
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10
Remove the meat and set aside.
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11
Pour the cooking liquid through a fine-mesh strainer.
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12
Discard the solids and reserve the cooking liquid.
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13
Add the last tablespoon of oil to the pot and place it over medium-high heat.
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14
Saute the finely chopped onion, carrots and celery, until tender.
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15
Skim any excess fat from the reserved cooking liquid and add it to the pot.
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16
Drain the mushrooms, chop them coarsely and add them, along with the soaking liquid, to the pot.
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17
Lower the heat and simmer, partly covered, and cook for one hour.
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18
When ready to serve, return the meat to the pot with the sauce and place it over medium heat.
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19
Combine the zest and parsley and sprinkle it over the meat.
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20
Cook, covered, until the meat is thoroughly warmed.
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21
Transfer to a platter and serve.
