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1
Mince garlic with anchovies.
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2
If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
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3
Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
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4
In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
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5
Transfer veal to a plate.
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6
In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
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7
Add wine and boil 1 minute.
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8
Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
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9
Transfer veal to a cutting board and let stand 10 minutes.
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10
Skim any fat from liquid in kettle.
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11
Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
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12
Transfer pan juices to a platter.
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13
Cut veal crosswise into 1/2-inch-thick slices and discard string.
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14
Arrange slices over pan juices and spoon sauce over meat.
