1 turnip, peeled and cut into wedges
Heat 1 1/2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the veal and cook for about 5 minutes, turning occasionally, until brown on all sides. Remove the meat from the pan and pour off any excess oil. Deglaze the pan with the marsala.
Return the meat to the pan and add the chicken stock. Cover and place into the oven. Roast for 1 hour, uncovering the pan and basting with pan juices often.
Remove the meat from the pan and place onto a warm plate. Cover with foil and set aside to rest. Pour the pan juices into a jug and set aside. Wipe out the pan with paper towels.
Heat the remaining 1 1/2 tablespoons of olive oil in the pan over medium heat. Add the vegetables and cook for about 5 minutes, turning occasionally, or until lightly browned.
Transfer to the oven and cook, uncovered, for 25 minutes, or until the vegetablesare tender and browned. Transfer the vegetables to a warm plate and cover with foil.
Add the reserved pan juices to the pan, and place over medium-high heat. Cook for 2 minutes, or until reduced slightly.
Slice the veal and return it to the pan. Add the vegetables around the meat, and serve.