How to Make It
In a large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the veal with salt and pepper. Add 4 pieces of the veal to the casserole and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned veal to a large plate and repeat with the remaining 4 pieces.
Add the red wine to the casserole and bring to a boil, scraping up the browned bits from the bottom. Return the veal and any accumulated juices to the casserole. Add the fire-roasted tomatoes, chicken stock, tomato paste, garlic, bay leaves, rosemary, star anise, celery, carrots and onion and bring to a simmer. Cover and cook over moderately low heat until the veal is tender, about 2 hours.
Add the potatoes to the casserole, cover and cook until tender, about 30 minutes. Season the stew with salt and pepper.
Discard the bay leaves, rosemary sprigs and star anise. Transfer the veal to large shallow bowls. Spoon the potatoes and sauce over the veal, sprinkle with lemon zest and serve.