For Veal: Place 2/3 cup diced shallots, lemon juice, wine, mustard and 3 garlic cloves in blender; process until blended. With motor running, add 1 cup oil slowly. Pour mixture over veal steaks; turn to coat. Marinate in refrigerator 4 hours.
For Green Olive-Orange Sauce: Place 1 cup water and 1/3 cup sugar in heavy saucepan; cook over medium-high heat until light amber color. Remove from heat. Add liquor. Add veal stock, olives, orange juice, 3 tbsp chopped oregano, 3 tbsp thyme, 1 tbsp minced shallot and 2 tsp chopped garlic; cook until liquid is reduced by half. Reserve.
Remove veal from marinade; discard marinade. Sprinkle with salt and pepper. Brown in batches in cast iron skillet over medium-high heat. Place veal in sheet pan. Remove skillet from heat. Finish veal in 450°F oven about 10 to 15 minutes for medium rare to medium doneness.
Deglaze skillet with brandy and olive-orange sauce. Stir in diced orange, 3/4 tsp chopped oregano and 3/4 tsp thyme.
Whisk in butter; season with salt and pepper. Keep warm.
For Valencian Lemon Rice: Bring 4-qt water to a boil. Add lemon, 2 tbsp minced garlic and 1 tbsp salt; cook 5 minutes. Stir in rice. Reduce heat; simmer 15 minutes or until rice is al dente. Drain rice; discard lemon slices. Pack rice into 12 ramekins. Keep warm.
Cut bell peppers into large triangles. Cut eggplant, squash, zucchini and onion into 1/4-inch thick slices.
Grill all vegetables separately until tender, brushing with oil as needed. Keep warm.
Sauté 2 cups onion and pimento until caramelized. Keep warm.
Fan vegetables (except spinach) from 12 to 6 o'clock on plate. Unmold rice timbale at 11 o'clock. Place spinach in center. Place 1 tbsp onion mixture on rice. Carve veal diagonally into 5 slices; fan around rice. Drizzle veal with 2 oz sauce. Garnish with thyme.