In 6-quart pot over medium-high heat, heat 2 tablespoons oil. Add 1/3 of veal, browned well on all sides, removing pieces as they brown to separate bowl. Repeat for remaining veal, adding more oil as necessary.
In same pot, in drippings over medium heat, saute onion, carrot, celery, and garlic until lightly browned, about 5 minutes. Add wine, tomatoes and liquid, next 5 ingredients (through chicken bouillon), and browned veal. Stir to combine.
Heat to boiling. Reduce heat to simmer; cover and cook 1 1/4 hours or until veal is fork tender, stir occasionally.
Meanwhile, prepare the Risotto alla Milanese.
Before serving, discard bay leaf, and sprinkle with parsley. Serve with risotto.