1.Coat veal in flour; shake off excess. Heat 2 tablespoons of the oil in large frying pan; cook veal, in batches, until browned all over. Transfer veal to 4.5-litre (18-cup) slow cooker.
2.Meanwhile, peel shallots, leave roots intact. Heat remaining oil in same pan; cook shallots and mushrooms, stirring, until browned. Add wine, bring to the boil; boil, uncovered, until reduced by half.
3.Add bacon bones, stock, bay leaves and shallot mixture to cooker. Cook, covered, on low, 6 hours.
4.Discard bacon bones and bay leaves. Stir in peas, parsley, capers, rind and garlic; season to taste.
The butcher might have some good stewing veal available it’s fine to use in this recipe.Note