1.Toss veal in flour; shake away excess. Heat 2 tablespoons of oil in large flameproof casserole dish; cook veal, in batches, until browned.
2.Heat the remaining oil in same dish; cook garlic, onion, carrots and celery, stirring, until soft, Add wine, boil until almost evaporated. Return veal to pan with tomatoes and stock; bring to boil. Simmer 45 minutes, covered, then uncovered, for a further hour until tender.
3.For gremolata, combine all ingredients in a small bowl.
4.For cheesy semolina, combine milk, salt and nutmeg in a medium pan; bring to boil. Reduce heat, gradually stir in the semolina. Stir over low heat for 5 minutes or until thick. Remove from heat, stir in 1 cup (80g) of the cheese and the egg. Use immediately.
5.Preheat oven to moderately hot, 200°C (180°C fan-forced). Place veal mixture in a 2.5 litre (10-cup) ovenproof dish. Sprinkle with half the gremolata and cover with cheesy semolina. Brush with butter and sprinkle with remaining cheese. Bake for 25 minutes or until top is browned lightly. Serve with remaining gremolata.