200g fresh tomatoes, peeled and finely chopped or puréed
150g green olives
Salt and freshly ground black pepper
Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of the olive oil for the second batch. Set aside.
Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium-high heat until crisp and brown and the fat should have started to render out.
Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes.
Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock.
Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes.
Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce a little. Serve