1.Combine garlic, herbs and pepper in small bowl; mix well. Rub garlic mixture all over cut side of veal; top with prosciutto. Roll up firmly; secure with string at 2cm intervals.
2.Heat oil in large baking dish; cook veal in dish until browned all over. Pour over wine and stock; cook, covered, in moderately hot oven about 1¼ hours or until veal is tender.
3.Remove veal from dish; cover, keep warm. Simmer pan juices over heat until reduced by a half.
4.To make caramelized onions; heat oil and butter in medium saucepan; cook onion and sage, stirring, over low heat about 20 minutes or until browned and caramelised. Add olives; stir until hot.
5.Serve veal with pan juices and caramelised onions.