1/2 oz dried porcini mushrooms
1/2 cup boiling water
1/2 cup extra-virgin olive oil
2 lbs veal shoulder, cut into 1-inch cubes
1 pinch salt and freshly ground black pepper
1 medium onion, chopped
1 large carrot, cut in 1-inch chunks
2 celery stalks, cut in 1-inch chunks
2 garlic cloves, sliced
2 tbsp chopped fresh sage
1/4 cup tomato paste
1 cup white wine
2 dried bay leaves
Zest and juice of 1 small orange
3 cups cannellini beans, cooked an drained
1/2 cup fine dry bread crumbs
1/4 cup chopped fresh Italian parsley

Preheat the oven to 350°F. Place the porcini in a small heat-proof bowl and pour in the boiling water; soak for 15 minutes.

Remove the porcini, squeeze dry, and finely chop. Strain and reserve the soaking liquid.

In a large oven, heat 1/4 cup of the oil over medium-high heat. Pat the veal dry and season with salt and pepper.

Brown the veal in two batches for about 5 minutes per batch, then remove to a plate.

Add the onion, carrot, and celery and cook until lightly caramelized, about six minutes.

Add the garlic and sage and cook until fragrant, about one minute.

Make a space in the pan and add the tomato paste, then stir in that spot until the paste darkens a shade or two, one to two minutes. Stir the paste into the vegetables.

Add the wine, bay leaves and orange zest and juice and cook until the liquid is reduced by half.

Add the veal, three cups water, and the porcini liquid. Season with salt and pepper.

Bring to a simmer, cover and bake until the veal is just tender, about one hour.

Stir in the cannellini beans and enough water to keep the mixture saucy, about one cup.

Cover and cook until the veal is very tender, about 30 minutes more. Remove the bay leaves.

In a small bowl, stir together the bread crumbs, one tablespoon oil, and the parsley.

Sprinkle the mixture over the casserole and bake, uncovered, until the crumbs are golden brown, about 10 minutes at 425°F.

Serve hot.