Brown the veal in butter in a large pot. Remove and set aside.

Add onion, carrots, and celery to the pot and cook until softened.

Stir in flour and cook for 1 minute.

Gradually whisk in white wine and chicken broth. Bring to a boil.

Return veal to the pot. Reduce heat, cover, and simmer for 1.5-2 hours, or until veal is very tender.

Stir in heavy cream and peas. Heat through.

Add lemon juice, salt, and pepper to taste.

Toast French bread slices.

Rub toasted bread with garlic.

Place garlic bread at the bottom of the serving dish and pour the stew over it.

Serve warm.