Place veal on an oiled wire rack in shallow baking dish. Brush with 1 tbsp of oil, season. Roast veal, uncovered, basting occasionally, for about 40 minutes, or until cooked as desired.
Remove veal from dish; cover. Add mushrooms, garlic and remaining oil to dish, stir to combine. Roast for about 20 minutes or until cooked through. Remove from oven.
Add flour to mushroom mixture in dish; cook, on stovetop over medium-low heat, stirring, for about 2 minutes, or until mixture thickens and bubbles. Combine water and worcestershire sauce, gradually stir into mixture. Cook, stirring for about 1 minute or until sauce boils and thickens. Add cream and parsley, stir until heated through. Season
5. Serve veal with mushroom sauce, steamed potatoes, steamed brocollini, extra parsley and lemon wedges.