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1
In a large terra-cotta or enameled cast-iron casserole over a lively flame, warm the olive oil and seal the veal, crusting it well on all sides.
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2
Remove the veal to a holding plate, sprinkling on the sea salt.
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3
Add the sun-dried tomatoes, the olives, and the raisins to the casserole, stirring the ingredients together for about 1 minute before adding the tomato puree and the wine and bringing the sauce to a simmer.
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4
Turn down the flame, add the veal, cover the casserole tightly, and, over the quietest flame, permit the liquids to barely simmer around the veal for 1 1/2 hours.
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5
Remove the cover and baste the meat, adding a few tablespoonfuls more wine if the liquids seem scant.
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6
Replace the lid and braise the veal ever so slowly for an additional 1/2 hour or until the meat is fork-tender.
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7
Permit the veal to rest in its sauce, the lid in place, for 1 hour or so before reheating gently.
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8
Use a few generous spoonfuls of the good sauce for just-cooked pastaperhaps ziti or penne cooked to al dente, drained and tossed with a generous dollop of sweet butter and handfuls of just-grated pecorino before adding the sauce.
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9
When ready to present the veal, remove it to a deep platter, spooning some of the sauce around it.
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10
Carve it into 1/3-inch-thick slices at table and offer the remaining sauce from a small bowl.
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11
One might use a loin of pork or a round of beef in place of the veal, extending the braising session a bit longer.
