For the marinade heat some oil in a shallow pan. Add the onion, fresh onions, celery and carrots. Cook for 2 minutes.

Lower the heat; add the wine, grains of pepper, garlic, laurel, thyme and parsley. Sprinkle salt and simmer the marinade for 20 minutes. Leave it to cool.  

Place the veal in a large glass or ceramic pot and pour over it the cool marinade. Cover and leave the veal to marinate in a cool place or in the fridge for 12 hours, turning it over once or twice.

Preheat the oven at 160º C. Remove the veal from the marinade and place it in a pyrex cooking pot. Add the lard or beacon and the carrots with the herbs and garlic.  Sieve the marinade onto the veal, cover with a sheet of tin foil and the lid. Put in the oven for 2 hours.  

Remove cooking pot from the oven add the olives and tomatoes. Cover again and place back into the oven for another half an hour. Serve the meat in thick slices with grilled bread, green beans or pasta.