Wipe veal with a damp cloth. Dredge lightly in seasoned flour. Heat oil in a deep, heavy-based pot.
Brown veal on both sides and spoon out excess oil if necessary.
Add onions and celery and fry until soft and glossy, about five minutes.
Toss in garlic, fry for another minute.
Add wine, tomatoes and stock.
Cover and simmer over very low heat for about two and a half hours.
Gremolata: mix together all ingredients and serve as a condiment.
Should you have the time or the inclination, make a risotto, or simply serve with rice or pasta.