For Veal: Season veal shoulder with 2 tsp. salt and 1 tsp. pepper. Brown veal in 2 tbsp. oil on all sides in large roasting pan. Remove veal; set aside.
Add chopped celery, onions, carrots and 2 tbsp. garlic to pan; sauté in 2 tbsp. oil until vegetables are caramelized. Add thyme sprigs, bay leaves, rosemary sprigs and tomato puree; simmer 10 minutes.
Add veal stock and wine to pan. Continue cooking until mixture is reduced by one-third. Return veal to pan; cover tightly with foil and braise in 350°F oven 2 hours or until veal is fork-tender. Remove veal from pan; cool slightly.
Strain braising liquid into large saucepot. Heat until liquid is reduced to 1-1/2 cups.
For Filling: Sauté 3 cups diced onion, 2 cups carrot and 2 cups celery in 2 tbsp. oil until caramelized. Shred veal and combine with vegetables. Toss with reduced braising liquid. Season with salt and pepper. Refrigerate.
For White Beans: Sauté 3 cups diced onion, 2 cups carrot, 2 cups celery, 1 tbsp. garlic, 1 tbsp. rosemary and 1 tbsp. thyme in 1/4 cup olive oil until caramelized. Add beans and heat through. Season with salt and pepper.
Boil pasta sheets in water 10 to 15 seconds; remove and shock in ice water. Set aside. Lay a pasta sheet on work surface with shorter side at the bottom. Place ½ cup filling on bottom half of pasta sheet and roll up and over filling. Repeat with each pasta sheet. Cover and refrigerate until ready to use.
Brush cannelloni with olive oil and season with salt and pepper. Bake cannelloni, uncovered in 350°F oven about 40 minutes or until pasta is golden brown.
For each portion : Place 3/4 cup beans in center of plate and place 2 cannelloni over beans. Top cannelloni with 1/2 cup arugula and drizzle 1 tsp extra virgin olive oil around beans on plate.