Preheat oven to 325℉.
Pat 1 1/2 lb white stewing veal dry with a paper towel, then season well with kosher salt and freshly ground black pepper. Sprinkle 2 tbsp flour on a sheet of parchment paper and mix with seasoned veal to cover all sides. Discard remaining flour.
Heat 1 tbsp olive oil in a deep sided skillet over medium high heat. Add seasoned veal and sear until nicely browned, about 2-3 minutes per side.
Remove veal to a plate and add a drizzle of olive oil, 1 medium finely chopped onion and 2 medium sliced or chopped carrots to the searing pan. Cook until the vegetables start to brown, about 4-5 minutes. Remove pan from heat and then add 4 cloves grated garlic and mix to combine. Return pan to the heat and cook for another minute or until the garlic becomes fragrant.
Reduce heat to medium and add 1 14 oz chopped tomatoes, stir and scrape up all the brown bits from the bottom of the pan.
Add zest from 1 whole orange and 1/3 cup kalamata or green olives. Stir to combine and then cover the pan with a tight-fitting lid and place the pan in a preheated oven. Set your timer for 1 1/2 hours, checking the mixture from time to time. If the pan looks a bit dry, add 1/4 cup of water at a time stirring to combine. The veal should cooked when it is tender; it may take up to 2 hours to completely cook.
When the veal is tender, add 2 red skinned potatoes, peeled and cut into 1" cubes to a medium saucepan, cover in water and bring to a boil. Reduce to a simmer, cook for 15 minutes or until tender.
