Braised Veal with Gremolata

Name: Braised Veal with Gremolata
Ingredients: 2 cups boiling water; 1 ounce dried porcini; 1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher; 2 large garlic cloves, cut lengthwise into 20 thin slices; 1 tablespoon olive oil; 1 cup dry white wine; 1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh basil; 1 tablespoon finely grated fresh lemon zest; 2 teaspoons minced garlic; Accompaniment: porcini matzo polenta wedges