Brasato di Fesa di Vitello del Carnacottaro

• 1/4 cup extra-virgin olive oil
• 3 to 4 pounds leg of veal, well trimmed and tied at 2-inch intervals with butchers twine
• 1 1/2 teaspoons fine sea salt
• 2 ounces sun-dried tomatoes, drained of their preserving oil, slivered
• 6 ounces large green and black Sicilian, Greek, or Spanish olives, lightly crushed with a wooden mallet, stones removed, and coarsely chopped
• 1/2 cup white raisins, plumped in warm white wine
• 1 1/2 cups canned tomato puree
• 2 1/2 cups dry white wine

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.
2. Remove the veal to a holding plate, sprinkling on the sea salt.
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.
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.
5. Remove the cover and baste the meat, adding a few tablespoonfuls more wine if the liquids seem scant.
6. Replace the lid and braise the veal ever so slowly for an additional 1/2 hour or until the meat is fork-tender.
7. Permit the veal to rest in its sauce, the lid in place, for 1 hour or so before reheating gently.
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.
9. When ready to present the veal, remove it to a deep platter, spooning some of the sauce around it.
10. Carve it into 1/3-inch-thick slices at table and offer the remaining sauce from a small bowl.
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.

extravirgin olive oil, veal, salt, tomatoes, green and, white raisins, tomato puree, white wine

Taken from www.epicurious.com/recipes/food/views/brasato-di-fesa-di-vitello-del-carnacottaro-391136 (may not work)