In a large bowl, cover the veal pieces completely with the red wine and let stand for 3 hours. Drain, reserving the marinade. Dry the veal pieces with paper towels.

In another bowl, combine 1 cup of the flour, the paprika, and salt and pepper to taste.

In a large flameproof casserole, heat the oil and 2 tablespoons of the butter. Coat the pieces of veal with the seasoned flour, shaking off the excess, and brown the veal in the casserole, a few pieces at a time. (Flour the veal only when it is ready to be browned, so that the meat does not get soggy.) Remove the veal pieces to a large bowl as they are browned.

When all the veal has been browned, brown the sausage slices in the fat left in the casserole and add to the bowl with the veal.

In the casserole, heat the remaining 3 tablespoons of butter and in it cook the mushrooms, leeks, and onion over high heat, stirring well to dislodge the brown bits in the casserole, for 3 minutes. Add the veal, sprinkle with the sugar, and cook for 5 minutes, stirring constantly, until the sugar has caramelized slightly. Lower the heat to moderate and add the garlic, carrots, peppers, and tomatoes. Sprinkle with salt and pepper to taste, the remaining 2 tablespoons of flour, the basil, thyme, and nutmeg and cook for 5 minutes, stirring constantly. Mix in the mustard, lemon juice, and parsley.

In a small saucepan, combine the red-wine marinade, the white wine, and cognac. Reduce the liquid over high heat to 1 cup and stir it into the casserole with the stock.

Bring the contents of the casserole to a boil, cover, and bake in a preheated 350-degree oven until the veal is tender but not overcooked, about 1 hour.

Garnish with the chopped fresh parsley.