Cut the vegetables into strips. Mince garlic and onion.
Brown the pieces of veal in a casserole with the margarine-oil mixture. Sprinkle with flour and stir until the mixture is golden. Season and drizzle the white wine and broth. Simmer on low heat.
Meanwhile, sauté garlic and onion in a pan with oil. Stir in the fennel, salt and pepper. Add a little broth and sprinkle with rosemary, then simmer for 10 minutes.
Stir in carrots and zucchini, tomato paste. Continue cooking for 10 minutes and add to the meat. Simmer on low heat for 1 hour.
Serve meat with pasta or rice.