Smoky Tomato-Braised Veal Shoulder With Potatoes

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2 tablespoons vegetable oil

One 6-pound boneless veal shoulder, cut into 8 equal chunks

Kosher salt and freshly ground pepper

2 cups dry red wine

One 28-ounce can whole fire-roasted tomatoes, crushed

1 cup chicken stock

One 6-ounce can tomato paste

5 garlic cloves, smashed

3 bay leaves

Three 3-inch rosemary sprigs

2 star anise pods

3 celery ribs, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

1 onion, cut into 1/2-inch dice

2 pounds fingerling potatoes, sliced crosswise 1/4 inch thick

2 teaspoons finely grated lemon zest

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