Preheat the oven to 350 degrees F. Soak raisins in hot water for 15 minutes and finely chop. Heat 1 tablespoon olive oil in pan over medium. Add half of the onion and garlic and cook for 4 minutes. Add spinach and cook for 2 minutes until wilted. Squeeze any excess liquid off using a sieve. Chop and season with salt, pepper and nutmeg.

Lay veal flat and season with salt and pepper. Cover with spinach mixture. Scatter raisins and pine nuts on top. Roll the lamb tightly encasing the filling. Secure in several places with kitchen twine.

In a dutch oven or large pot, heat remaining oil over medium high. Brown the meat and all sides and set aside. Reduce heat to medium and add the remaining onion, celery, and carrot and cook for 5 minutes.

Increase the heat and add the wine to deglaze. Continue cooking until nearly all of the wine has cooked off. Add the tomatoes and season with salt and pepper. Return the veal to the pot. Bring the mixture to a boil, cover, and simmer for 45 minutes.

Remove the veal, tent with foil and let it rest for 10 minutes. Meanwhile increase heat to reduce the sauce. Remove the twine and slice the veal into rounds.

Serve immediately spooned with the pan sauce.