add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about quarter of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1.5 to 1.75 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes.