Start by adding the veal chunks in a flat dish filled with the flour and toss so as to get coated with the flour.
Place a large sauteing pan on medium heat and pour half the olive oil, when it heats-up add the veal in 2 batches along with the onions. Sauté until nicely cooked on all sides and then deglaze with the wine. Allow for the alcohol to evaporate and for the wine to reduce a bit.
Add the rosemary and sage along with the vegetable broth and the potatoes, bring to a simmer and cook for 50’ with the lid on.
Uncover, add the peas and the parsley, along with the dry coriander, season with the salt and pepper and cook for 10’ for the peas to heat through and for a nice creamy sauce to be created.