1. Heat olive oil in a large Dutch oven over low heat. Add onions and one teaspoon salt. Sauté over low heat for 10 minutes. Add carrots, celery, and garlic, and sauté for another 15 minutes.
2. Add fennel, then place veal shoulder over vegetables. Season with remaining teaspoon salt and pepper. Add bay leaf, bouquet garni, and stock. Cover and bring to a boil, then reduce heat and simmer over a low flame for four hours.
3. Serve over rice or parsnip mash.