Trim veal; cut into 12 portions, each 2 inches thick and approx. 12 ounces. Brown veal in oil. Remove to hotel pan; sprinkle with salt and pepper.
Sauté onion, celery, carrot and garlic in drippings 10 minutes or until browned. Deglaze pan with wine; pour mixture over veal. Add stock, tomatoes, peppercorns, thyme and bay leaves to hotel pan; cover tightly with aluminum foil. Cook in 325°F oven 2 to 2-1/2 hours or until veal is tender. Remove veal; keep warm. Strain and reserve 3 cups cooking liquid, discarding solids.
Soak porcini in boiling water until softened. Drain and chop porcini. Strain and reserve 1/2 cup soaking liquid.
Plate 1 portion veal with 1/3 cup Portobello Sauce and 3/4 cup mashed potatoes. Garnish with parsley.
Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. No photo taken. Recipe No. 1065