In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes.
Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and cover. Simmer the veal for 2 to 2 1/2 hours, or until fork tender, turning 2 or 3 times during cooking. If the veal starts to stick, add 2 tablespoons of water and continue cooking.
Transfer the veal to a cutting board, ribs facing up. Save the pan juices. Using a knife, carefully carve around the bones and remove them. Slice the veal. Save the juices. Serve hot or warm, with the pan juices spooned over the meat, accompanied by Sauteed Greens over Creamy Polenta.
