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1
Season flour generously with salt and pepper.
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2
Pat veal dry.
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3
Dredge in flour, shaking off excess.
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4
Heat oil in heavy 4 to 5 qt pot over high heat.
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5
Add in veal in batches and brown well on all sides, about 15 min.
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6
Remove veal.
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7
Stir leeks, onion, carrots, parsley stems, thyme, oregano and bay leaf into same pot.
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8
Cover and cook over medium low heat till tender and golden, stirring occasionally, about 20 min.
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9
Add in stock and wine and bring to boil.
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10
Reduce heat, cover partially and simmer 40 min, stirring occasionally to prevent sticking.
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11
Preheat oven to 350 degrees.
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12
Strain vegetable mix, pressing on solids to extract as much liquid as possible.
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13
Return liquid to pot.
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14
Add in veal and garlic and bring to simmer.
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15
Cover and transfer to oven.
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16
Bake till veal is tender, turning occasionally, 1 1/2 to 2 hrs.
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17
Transfer veal to platter; keep hot.
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18
Press liquid and garlic through sieve; you should have 1 to 1 1/2 c. sauce.
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19
Return sauce to pot.
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20
(If necessary, boil to reduce sauce to required amount.)
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21
Set sauce over low heat.
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22
Whisk in butter 1 Tbsp.
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23
at a time.
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24
Mince parsley leaves.
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25
Set veal on plates.
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26
Spoon sauce over.
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27
Sprinkle with parsley and orange peel.
