For Braised Veal: Sprinkle veal with salt and ground pepper. Brown on all sides in vegetable oil over medium heat.
Combine remaining Braised Veal ingredients in utility pan such as 3 quarts stock, celery, chopped carrots, paste, 2 teaspon thyme, peppercorns and bay leaves. Add veal; cover pan securely with aluminum foil. Cook in 375°F oven 3 hours or until veal is tender. Remove veal. Strain and degrease stock; reserve 3 quarts stock.
While veal is cooking, arrange vegetables in shallow roasting pans. Mix olive oil, garlic, 2-1/2 teaspon thyme, 1-1/4 teaspon salt and 1-1/4 teaspon pepper. Drizzle over vegetables; toss to coat. Roast in 375°F oven 1 hour or until fork-tender and lightly browned.
Remove beets from pan; wrap in foil and let steam 10 minutes. Keep remaining vegetables warm until serving time. Peel beets, cut into halves and then slice. Keep warm, separately.
For Red Wine Sauce: Cook wine until reduced by half. Add 3 quarts reserved stock; cook until reduced by half. Dissolve cornstarch in water; add to wine mixture. Cook and stir until sauce thickens and boils for 1 minute.