In a small roasting pan, heat the olive oil over medium-high heat.
Add the garlic cloves and lightly brown, about 1 to 2 minutes.
Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, then cover. Simmer for 20 minutes and at the same time, preheat oven to 220°C.
Transfer the veal in the oven and continue roasting for 40 minutes.
Transfer the veal to a cutting board and save the pan juices.
Using a knife, slice the veal.
Serve hot or warm, with the pan juices spooned over the meat.