Peel the carrots and cut into matchsticks. Wash the parsley and thyme and tie in a bunch with the bay leaves. Peel and finely chop the onion. Wash and finely dice the celery sticks. Rinse the meat and pat dry with kitchen paper.
Prepare the vegetable stock according to packet instructions.
Melt the butter in a large heavy bottomed pan. Add the onion, celery and carrots, sprinkle with a little salt and cook over a low heat for 10 minutes.
Move the vegetables to one side and add the meat and pancetta to the pan together with the tied bunch of herbs and a grating of nutmeg. Brown the meat on all sides.
Pour the wine over the veal, turn the heat up high and let it bubble for a couple of minutes.
Add the stock, turn the heat right down, cover the pan with a tight lid and simmer for 1 hour 15 minutes.
At the end of the cooking time, lift the veal out of the pan and keep warm.
Remove the bunch of herbs and let the pan juices boil in the pan over a medium high heat for 7-8 minutes until they are reduced to a thick sauce. Season with a generous grinding of black pepper.
Slice the veal, drizzle with the reduced cooking juices, add a grinding of black pepper and serve immediately.