Heat 1/4 cup olive oil in a deep, heavy, flameproof casserole and brown the veal, a few pieces at a time, adding more oil as necessary. Remove with a slotted spoon and transfer to a bowl. When all the pieces are browned, sprinkle on the potato starch and toss to coat. Reserve.

In the same oil cook the garlic over low heat until lightly browned. Preheat oven to 325°F.

Return veal to the casserole, and add chicken stock, white wine, rosemary, oregano, and salt and pepper. Bring to a simmer on top of the stove. Cover the casserole and set it in the middle level of the oven. Bake for 1 hour, stirring occasionally.

Meanwhile, cut a small X in the root end of each pearl onion, being careful not to cut completely through the root end so onions will not fall apart in the stew. Bring a pan of salted water to a boil, drop in the onions, and cook until tender, about 15 minutes. Drain them and plunge immediately into cold water. When onions are cool enough to handle, peel them.

Uncover casserole and taste the stew; correct seasoning if necessary. Stir in the onions, and cook for another 20 minutes, uncovering the stew for the last 10 minutes of the cooking time. Sprinkle with chopped parsley and serve immediately.