Veal in Wine Sauce

Dredge sliced veal in flour; saute in a mixture of butter and oil using a large, heavy frying skillet. Season with salt and pepper. Transfer to a large baking dish and set aside. Using the same skillet, saute chopped onion, chopped carrots, chopped celery rib, and 1 crushed garlic clove for about 6 minutes, or until softened, but not browned. Add white wine and simmer until reduced in half. Add chicken broth and simmer for 5 minutes. Pour over the veal in the baking dish. Add bay leaves, cover, and bake at 300 °F (150 °C) for 1 1/2 hours. Just before the end of baking, combine parsley, grated lemon peel, grated orange peel, and minced garlic. Sprinkle on top and continue cooking for 5 minutes.