Serve this aromatic stew with garlic bread and a cucumber salad.
Heat oil in Dutch oven and brown veal evenly on all sides. Add onion and garlic. Cook 5 minutes. Add wine, tomato paste, lemon juice, stock, oregano, and rosemary and stir until smooth. Cover and simmer 35 minutes. Add remaining ingredients and simmer, covered, 20 minutes or until vegetables are tender. Season with salt and pepper.