Trim fat from meat. In a large resealable plastic bag combine the flour and lemon-pepper seasoning. Add veal slices to bag, seal, and shake to coat well on all sides. In a 4-quart Dutch oven brown veal in hot oil over medium-high heat. Drain off fat.
Add undrained tomatoes, onion, celery, carrot, water, wine, anchovy paste (if desired), garlic, bouillon granules, Italian seasoning, and orange peel to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until veal is tender. Remove veal, reserving vegetable mixture; keep warm.
Boil vegetable mixture gently, uncovered, about 15 minutes or until slightly thickened. Toss rice or couscous with parsley; place in a serving dish. Arrange meat on top of rice. Spoon the vegetable mixture over meat and rice.