1 Peel carrot and onion. Rinse and dry celery. Cut carrot, onion and celery into 2 cm (approximately 3/4-inch) cubes.
2 Pat dry veal and season with salt and pepper.
3 Heat the oil in a roasting pan. Sear the meat on all sides, then remove and set aside.
4 Add carrot, onion and celery to pan and cook until golden brown.
5 Add white wine and bay leaves to vegetables and return the veal with the fat side up. Bring to a boil, then remove from heat and cover with lid.
6 Place the covered pan in preheated oven at 175°C (convection: 150°C, gas: step 2) (approximately 350°F) until veal is cooked through and very tender, about 1 hour, turning meat twice. Rinse tomatoes, cut out stem and cut tomatoes into wedges. Add tomatoes to roasting pan after 40 minutes.
7 Remove pan from oven. Remove veal from pan, loosely wrap in aluminum foil and let rest.
8 Place roasting pan on the stove. Drain and rinse the beans and place in pan. Bring to a boil, reduce to a simmer and season with salt and pepper.
9 Slice veal and serve with the braised vegetables.