Sprinkle veal all over with pepper and 1/2 teaspoon of the salt. 

Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. 

Add veal and cook, turning once, until browned, about 8 minutes. 

Remove veal. 

Add shallots and cook, stirring, 2 minutes. 

Add broth and return veal to the pan. 

Bring to a boil, lower heat, cover, and simmer until veal is very tender, 1 1/2 to 2 hours.

Meanwhile, in a medium skillet, heat remaining 2 teaspoons oil over high heat. 

Add mushrooms and remaining 1/4 teaspoon salt and cook, stirring, until browned, 5 to 6 minutes. Set aside.

When tender, remove veal from the pot, place on a platter, cover and keep warm. 

Raise heat to high and boil the liquid in the pot until reduced to about 1 1/2 cups. 

Add asparagus and peas and cook just until asparagus is tender, 3 to 4 minutes. 

Add mushrooms to pot and heat through. 

Stir in lemon juice to taste (you may not need it all) and ladle sauce and vegetables over veal. 

Sprinkle with lemon zest and serve.