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1
In a large casserole or Dutch oven with a tightly fitting lid, melt the butter over medium heat.
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2
Add the carrots, celery, onion, garlic and pancetta or prosciutto and cook, stirring frequently until the vegetables are tender, about 10 minutes.
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3
Add the tomatoes, raise the heat to high and cook, stirring constantly, until most of the liquid has evaporated, about 3 to 4 minutes.
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4
Remove from the heat.
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5
Season the veal generously with salt and pepper and dust it with flour, shaking off any excess.
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6
Place a large skillet over medium-high heat and add the oil.
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7
When very hot, add the veal and brown it on all sides.
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8
(You may need to work in two batches.)
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9
Place the browned veal on top of the vegetables in the casserole.
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10
Pour out any excess oil from the skillet and add the wine.
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11
Return the skillet to the heat and simmer the wine until it is reduced to 1/3 cup.
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12
Add the stock to the skillet and pour the mixture into the casserole.
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13
Cover the casserole and bring to a simmer over medium-high heat.
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14
Adjust the heat and simmer gently until the veal is very tender, about 2 hours.
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15
Remove the meat from the casserole and let rest on a platter.
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16
Pass the sauce remaining in the casserole through a food mill, discarding the solids.
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17
Wipe out the casserole, return the meat to it and pour the sauce over the meat.
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18
Simmer, uncovered, for an additional 15 minutes.
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19
Season to taste with salt and pepper.
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20
Meanwhile, cook the peas in salted, boiling water until just tender, about 3 minutes.
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21
Drain and set aside.
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22
Make the gremolada by combining the parsley, zest and garlic.
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23
Set aside.
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24
Remove the meat from the casserole, transfer to a deep serving platter and remove the strings.
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25
Pour the sauce over the meat and garnish it with the peas and gremolada.
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26
Serve immediately with rice on the side.
