Creamy veal stew with artichokes, portobello mushrooms and lemon

I guess my lemon kick isn't QUITE over; I've found yet another use for it. If a stew can be described as luscious, this one would fit the bill. It's my own recipe and admittedly I kind of went to town with gourmet ingredients. Think portobello mushrooms, wine, veal, cream. Slow cooked in the crockpot, it tantalized with delicious aromas over the course of the afternoon.  Makes about six servings.

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Dice four portobello mushrooms into 1" pieces. Finely dice two small sweet onions and four cloves garlic. Set aside. Pour 1/3 cup flour and 1/2 tsp pepper in a large Ziploc bag. Add 1-1/2 lbs of veal stewing cubes, patted dry. Seal bag and toss until veal is dusted with flour. Remove veal cubes and discard excess flour. 

Heat 2T vegetable oil in a heavy-bottomed saucepan over medium-high heat (turn the vent fan on!). Working in batches, add veal and sauté for couple of minutes per side until well-browned, adding more oil as needed throughout. Remove veal cubes and set aside to drain.

Add a little more oil to the pot, then add mushrooms, garlic and onions. Cook, stirring, for a couple of minutes. Increase heat to high, and pour in 2/3 cup dry white wine. Boil until reduced by half, scraping browned bits with a wooden spoon. Add 3T Italian seasoning. 

Pour meat, vegetables and wine into slow cooker. Add two cans of artichoke hearts (not marinated), including the juice. Top up with chicken broth until the solids are about 3/4 submerged in liquid. Stir to combine.

Cook on low for 6 hours or on high for 3 hours. Once done cooking, stir in zest of 1/2 lemon and juice of 1/2 lemon. Add 1/2 cup heavy cream. Season to taste. Serve with crusty bread or broad egg noodles.