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1
Heat 1 tablespoon of the oil in a heavy flameproof casserole.
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2
Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan.
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3
As the pieces are browned, remove them and place in a bowl.
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4
Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion.
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5
Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes.
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6
Add 1 teaspoon of the rosemary leaves.
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7
Return the veal to the casserole along with any juices.
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8
Cover and simmer until the meat is tender, 1 to 1 1/2 hours.
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9
If necessary, add a little more stock during the cooking.
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10
The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
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11
Up to 2 hours before serving, reheat the stew.
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12
Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock.
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13
The stew should be quite moist.
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14
Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper.
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15
Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve.
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16
Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.
