Preheat oven to 350°F.

In 6-quart Dutch oven, heat oil over medium-high heat until hot.

Sprinkle veal chops with salt and pepper on both sides.

Add to Dutch oven in three batches, and cook 8 to 9 minutes per batch or until veal is browned on both sides, turning over once.

Transfer veal to plate.

Add carrots, celery, onions, and garlic to pot and cook over medium heat 12 minutes or until lightly browned and tender, stirring occasionally.

Return veal and any juices from plate to Dutch oven.

Stir in tomatoes with their juice, wine, broth, and bay leaf.

Heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon.

Cover Dutch oven; bake 1 hour and 15 minutes or until veal is very tender when pierced.

(Instant-read meat thermometer should register 145°F.

) Transfer veal to platter.

Skim cooking fat from liquid.

Cook sauce on range top over medium-high heat about 10 minutes or until slightly thickened, stirring often.

Add peas and lemon peel; cook 2 minutes.

To serve, discard bay leaf.

Transfer veal to dinner plates.

Spoon sauce over veal; sprinkle with additional lemon peel for garnish.