-
1
Preheat oven to 325F with rack in middle.
-
2
Bring wine to a simmer in a small saucepan.
-
3
Stir in porcini and remove from heat.
-
4
Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
-
5
Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes.
-
6
Transfer veal to a plate.
-
7
Discard fat from pot and add remaining 2 tablespoons oil.
-
8
Add pancetta and saute over medium-high heat until it begins to brown.
-
9
Add onions and saute until softened, about 8 minutes.
-
10
Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine.
-
11
Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic.
-
12
Saute until softened, about 8 minutes.
-
13
Stir in wine and cook until most has evaporated, about 2 minutes.
-
14
Coarsely chop tomatoes and add to pot with their juice.
-
15
Simmer, stirring occasionally, until thickened, about 15 minutes.
-
16
Add veal with meat juices from plate, rosemary, bay leaves, and olives.
-
17
Cover pot and braise veal in oven, turning roast occasionally, until center of meat is fork-tender, 2 3/4 to 3 hours.
-
18
Transfer veal to a cutting board and let stand, loosely covered.
-
19
Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes.
-
20
Season with salt and a pinch of sugar if desired.
-
21
Cut off strings from roast and discard bay leaves and rosemary.
-
22
Thickly slice veal and return to pot, basting with sauce.
