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1
Tie each veal slice around its girth with kitchen string to hold it in a compact circle.
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2
Season the slices with salt and pepper, then dredge them in the flour, shaking off the excess.
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3
In a large skillet or saute pan, heat the oil over medium-high heat.
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4
Add the veal slices, in one layer, and cook for 5 minutes on each side to brown well.
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5
Arrange the slices in a 6- to 7-quart slow cooker and return the skillet to high heat.
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6
Add the wine to the skillet and use a spatula to scrape up the browned bits on the bottom.
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7
Boil the wine for 2 minutes, then pour it over the veal.
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8
Scatter the onion, carrots, celery, garlic, and thyme over the veal.
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9
Chop the tomatoes and add them, with their juices, to the cooker.
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10
Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over the vegetables and veal.
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11
Cook, covered, on the low setting for 4 to 5 hours, until the veal is tender and the vegetables are soft.
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12
Thirty minutes before the end of the cooking time, add the olives and artichoke hearts.
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13
Season to taste with salt and pepper.
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14
To make the gremolata, very finely mince the parsley and zests together on a board.
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15
Remove the strings from the veal slices.
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16
Place one veal slice on each of 4 individual serving plates and spoon some of the sauce and vegetables over it.
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17
Sprinkle the gremolata on top and serve immediately.
