Season veal with salt, pepper and rosemary. Heat oil in a Dutch oven over medium heat. When hot, add veal and brown on all sides, turning frequently. When browned, remove roast and place on a platter.
Place onion and garlic in the hot Dutch oven and sauté for 4 minutes. Add wine and cook for 5 minutes, scraping bits off bottom of pan as you stir. Return veal to Dutch oven. Add carrots, tomatoes, parsley, basil and oregano. Raise heat and bring to a boil. When boiling, lower heat to a simmer. Cover and simmer for about 1 hour or until meat is tender when pierced with a fork. Remove veal from cooking liquid, set aside, and keep warm.
Puree cooking liquid in a blender or a food processor fitted with the metal blade. When pureed, return to pan. Add beans, pearl onions and baby carrots. Place over medium heat. Bring to a simmer and cook for about 15 minutes or until vegetables are done.
Combine cornstarch with 1-tablespoon cold water and stir into vegetables. Cook for an additional 2 minutes or until sauce is thick.
Slice veal into ½-inch slices and place in the center of a warm serving platter. Using a slotted spoon, remove vegetables from gravy and place on each side of the cooked meat. Drizzle gravy over all and serve hot, passing remaining gravy on the side. Serves 6.
