Season veal with cracked 1-1/2 tablespoons pepper and 1 tablespoon salt. Brown on all sides in 3/4 cup oil over medium heat. Remove from pan.
Sauté chopped celery, onion, carrot, garlic and shallots in drippings over medium heat 10 minutes or until vegetables are caramelized. Add tomatoes, peppercorns and bay leaves; cook 2 minutes. Deglaze pan with wine; reduce almost completely.
Place veal on top of vegetables. Add stock and demi-glace; bring to a boil. Cover pan with aluminum foil. Braise in 350°F oven 2 hours or until veal is very tender.
Remove veal from pan; let cool. Break into 1-1/2-oz pieces. Place in large sauté pan.
Strain cooking liquid into saucepan, discarding solids. Thicken liquid to sauce consistency with cornstarch/water slurry, skimming fat and foam from surface. Add rosemary; let steep 10 minutes. Strain sauce. Pour over veal. Refrigerate.
For Butternut Squash Risotto: Sauté minced garlic and shallots in 2 tablespoons oil in large saucepan over medium-high heat until tender. Add rice; cook and stir until coated. Add simmering stock, 1/4 at a time, cooking over low heat and stirring constantly after each addition until stock is almost absorbed. Cook until rice is al dente and consistency is creamy.
Meanwhile, in second saucepan, sauté squash and mushrooms in butter over medium heat until vegetables start to soften.
When rice is tender, stir in squash mixture, cheese, julienned basil, 1 tablespoon pepper and 1 teaspon salt.
Bring 3 ounces veal and 1 cup sauce to a simmer. Plate 1-1/4 cup risotto. Spoon veal and sauce over risotto. Garnish with parsley sprig.