Heat 3 tablespoons olive oil in a casserole and brown the meat on all sides, about 5 minutes. Set aside.
Add the remaining tablespoon oil and fry the onions and carrots for 5 minutes. Add wine, thyme, bay leaf, tomatoes and tomato paste. Simmer a few minutes and return meat to the casserole. Simmer 45 minutes, stirring occasionally.
When ready to serve, place the meat on a serving dish, sprinkle with fresh parsley, garlic and lemon zest, then sprinkle with parmesan.