02Dry the veal on paper toweling. Add the remaining oil to a heavy skillet and add as much of the veal as you can at a time without crowding. Brown the veal pieces over medium- high heat. As they are browned, place them over the vegetables in the casserole. When the veal is all browned, add the wine to the skillet and cook, scraping the skillet until all the particles are dissolved.03Pour the contents of the skillet over the meat and vegetables in the casserole, add the tomatoes, bay leaf, thyme, and salt and pepper to taste.04Bring the casserole to a simmer, cover and simmer for 1 1/2 hours, until the veal is tender. Stir in the lemon juice and recheck the seasonings.05Add the snow peas and cook just long enough for the snow peas to turn bright green and become tender, about five minutes. Sprinkle with parsley and scallions and serve.