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1. Preheat the oven to 350°F. Soak the anchovies in cold water for 10 minutes, then pat them dry with paper towels and cut them into 1-inch pieces.
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2. Stir the garlic and 1 tablespoon of parsley together and roll the anchovy pieces in this mixture. With a small sharp knife, cut deep incisions in the veal and insert the pieces of anchovy.
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3. Heat the oil in a heavy flameproof casserole or Dutch oven that is large enough to hold the veal comfortably. In it, over high heat, brown the meat on all sides. Then transfer it to a plate.
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4. Add the onion, carrots and celery to the fat remaining in the casserole and, stirring frequently, cook the vegetables over moderate heat for 7 or 8 minutes, or until they color lightly.
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5. Pour in the wine and cook over high heat for 2 or 3 minutes, stirring constantly and scraping in any browned bits that cling to the bottom and sides of the pan. Return the veal to the casserole and add the chicken stock.
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6. Bring to a boil over moderate heat, cover, and cook in the middle of the oven for 1½ hours, or until the veal is tender when pierced with the tip of a sharp knife.
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7. Transfer the veal to a carving board, cut off the strings and sprinkle the outside of the roast with ½ cup of chopped parsley. Carve the veal into slices ¼ inch thick and arrange these, slightly overlapping, in 1 or 2 rows.
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8. on a heated serving platter. Working quickly, strain the braising stock through a fine sieve into a small saucepan, pressing down hard on the vegetables before discarding them.
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9. Skim as much fat as possible from the surface and then boil the sauce briskly over high heat, stirring frequently, until it has been reduced to about 1 cup.
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10. Taste and season it with lemon juice and salt and pepper if needed. Spoon the stock over the sliced veal.
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11. Bring the tomato sauce to a simmer in a small saucepan, stir in the slivered black olives and serve it separately in a warm sauceboat along with the veal.
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