Heat 2 tablespoons of oil in a deep frying pan over medium heat. Dust the veal with flour and cook for 3–4 minutes each side or until browned. Remove from the pan and set aside. Add the remaining oil, leek and garlic to the pan and cook for a further 2–3 minutes or until the leek is tender. Add the tomato paste and cook for a further minute. Add the wine and cook for 1–2 minutes or until evaporated. Return the veal to the pan, add the tomato purée, stock, rosemary, bay leaves, salt and pepper and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 2 hours or until the meat is tender. Add the beans and cook for further 2 minutes or until heated through. Serves 4.