Allow the meat to come to room temperature before cooking and preheat the oven to 220ºC/425ºF/Gas 7. Combine the orange peel, thyme, mustard and oil in a small bowl and season with salt and pepper. Rub the mixture all over the veal and place in a large, deep ovenproof dish and cook in the centre of the oven for 30 minutes.

Meanwhile, bring the stock, marsala wine and orange juice to the boil in a pan, then remove from the heat and set aside.

When the veal has been in the oven for 30 minutes, reduce the oven temperature to 170ºC/325ºF/Gas 3. Arrange the carrots and parsnip around the meat and pour the hot stock mixture over the top. Cover the dish with a large sheet of aluminium foil and return to the oven. Cook for 1 ½ -1 ¾ hours, or until the meat is soft, basting occasionally throughout cooking. Remove the meat from the oven and allow it to rest for 20 minutes before carving.  If necessary, pour the sauce into a pan and reduce over a high heat until it thickens.

Serve with creamy mashed potatoes.