Veal Stew

2 tablespoons olive oil
2 pounds veal stew meat
2 tablespoons potato starch
¼ teaspoon pepper
2 teaspoons minced garlic
2 cups chicken stock
1-1/2 cups white wine
1 teaspoon rosemary
1 cup black olives, optional
1 cup artichoke hearts (canned or frozen), optional

In a large Dutch oven, heat oil over medium-high heat.  Combine potato starch and pepper and dredge veal in the mixture. Pour into the pot and begin to sauté.  Add garlic and continue sautéing until meat is browned on all sides.  Add chicken stock, wine and rosemary and bring to a boil. Reduce heat and simmer, partially covered, until veal is soft – about 2 hours. In the last 15 minutes of cooking add olive and or artichokes if using.