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1.
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Preheat the oven to 375 degrees F.
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2.
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Heat the olive oil in a heavy-bottomed, oven proof baking dish over medium heat and when the oil is hot but not smoking, brown the veal on all sides.
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Remove the veal from the pan and add the figs.
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Cook until they are golden but not too soft, about 5 minutes.
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Remove the figs and reserve.
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Add the onions to the pan.
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Cook, covered, until the onions are tender and golden, stirring occasionally so they don't stick, about 10 minutes.
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Return the veal roast to the pan with the onions.
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Season it with salt and pepper, then pour the wine over all.
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Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about 1 hour.
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Turning it once during cooking.
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3.
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Remove the veal from the oven.
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Add the figs to the veal, pushing them gently down under the cooking juices.
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Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, an additional 15 minutes.
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4.
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Remove the veal from the oven and transfer the veal to a warmed platter.
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Place the pan with the cooking juices over medium heat and bring to a boil.
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Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4 to 5 minutes, making sure that the cooking juices don't evaporate too much and that the figs and onions don't stick to the bottom of the pan.
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5.
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To serve, remove the strings from the veal roast and slice it.
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Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.
