Pre-heat the oven to 140 degrees. Heat the olive oil in a large casserole dish over a moderate heat. Season the veal escalopes and sear until golden all over. Remove from the dish and add the onion and celery, sweating for 5-6 minutes, stirring occasionally.
Deglaze the dish with the white wine, stirring the bottom to free any debris, then add the escalopes back to the dish. Add the chopped tomatoes, bay leaf and a sprig of thyme, then cover the dish and transfer to the oven. Cook slowly for 3-4 hours, adding a little water if the dish starts to dry out.
Adjust the seasoning if necessary and discard the bay leaf and thyme sprig. Spoon into a serving dish and garnish with the carrot, a few thyme leaves and some more black pepper. Serve immediately.
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