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1
Remove any large, thick stems from the spinach and rinse the leaves in cold water.
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2
Put the spinach in a pot with just the water that clings to the leaves and sprinkle with salt.
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3
Cover and cook over medium-high heat until all the spinach is wilted.
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4
Drain in a colander and press with a large spoon to remove as much water as possible.
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5
Lay the veal flat and trim the excess fat (do not remove all of it, or the roast will be too dry when done).
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6
Spread the spinach over the veal and add the garlic cloves evenly spaced apart.
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7
Roll up the veal jelly-roll fashion and tie it securely with kitchen twine.
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8
Put the butter and vegetable oil in a heavy braising pan that will hold the veal comfortably and place it over high heat.
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9
When the oil and butter are hot, put in the veal and brown it well on all sides.
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10
Season with salt and pepper, then add the wine.
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11
Allow the wine to bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden spoon to loosen the tasty bits stuck to the bottom of the pan.
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12
Add the tomatoes.
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13
When they begin to bubble, lower the heat so that the contents of the pan cook at a gentle but steady simmer.
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14
Cover the pan with the lid slightly askew and cook until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours.
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15
Turn the meat from time to time and add a little water to the pan if all the liquid evaporates before the veal is done.
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16
When ready to serve, cut the veal in slices about 1/2 inch thick and remove the twine.
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17
If the sauce in the pan needs to be reduced, raise the heat and cook until it is thick enough to coat a spoon.
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18
Arrange the veal slices on a platter and pour the hot sauce over them.
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19
Serve at once.
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20
Note: The veal can be prepared and cooked a day or two ahead of time.
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21
When you are ready to serve, slice it and reheat the slices in the sauce over low heat.
