Salt and pepper the slices of veal leg on both sides, turn them in flour and fry them in a roasting pan in hot fat until light brown.
Remove from the roaster. Dice zucchini and carrots and sauté in the drippings. Add the garlic and sauté. Pour in the wine, add the tomatoes and season with salt, pepper, grained broth and thyme. Now put the leg slices back into the pot and braise covered in the oven at 200 degrees for about 1-1.25 hours. Serve with tagliatelle or Italian bread.