1. In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add pancetta and cook, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to stoneware. Set pan aside.

2. On a plate or in a plastic bag, dredge veal in flour until evenly coated. Return pan to element over medium-high heat. Add veal, in batches, and brown on all sides, transferring to stoneware as completed and adding more oil if necessary.

3. Reduce heat to medium. Add remaining tablespoon (15 mL) of oil to pan. Add carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, salt, peppercorns and bay leaves and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, stirring and scraping up brown bits from the bottom of the pan. Add stock. Return to a boil.

4. Transfer to stoneware. Stir in onions. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is very tender. Add peas and cook on High about 10 minutes, until tender. Season to taste with pepper. If desired, add a drizzle of cream.

Serve immediately.