1. Preheat oven to slow (300° F.).
2. Dredge the veal with flour seasoned with salt and pepper.
Heat the oil in a Dutch oven, add the meat and brown on all sides. Add the garlic and onion and cook three minutes longer, stirring with a wooden spoon.
3. Add the rosemary, wine, tomato paste and enough stock to cover. Cover and bake two hours. Add the ripe olives and cook thirty minutes longer.