Pat dry the veal with paper towels and dice the carrot, celery and onions.
2
Heat 2 tablespoons of the oil in a medium pan with lid, over medium heat. Brown the veal pieces in batches making sure not to crowd the pan, when browned move to a bowl.
3
Add the remaining tablespoon of oil to the pan, then add the vegetables and stir to coat with oil, cover and let cook about 5 minutes (stir occasionally).
4
Add the wine to the pan and bring to a boil.
5
Add the browned meat, tomato paste and broth to the pan, stir to mix well and dissolve the tomato paste.
6
Bring to a boil, cover and reduce the heat to a simmer. Cook for 1-1/2 hours at a gentle simmer stirring occasionally.
7
Add the peas, cover and cook another 30 minutes.
8
Check for doneness, if it cuts easily with a fork it''s done, if not cook a little longer but do not turn up the heat or you will dry out the meat.
