Osso Buco / Roasted Veal Shanks
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6 pieces veal shanks, each about 2 1/2 inches long
3 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp pepper
1 onion, cut up
3-5 Tbsp hot water

Place veal in single layer in heavy roasting pan. Sprinkle with oil, lemon
juice, and pepper. Arrange onion on top. Cover and cook in 350F oven for 1
1/2 hours or until tender. Uncover and brown for 30 minutes longer, adding
water to increase natural juices, if necessary. This recipe can be used
with a veal roast. Substitute shoulder or rump roast for the shanks and
proceed as above.

From Kathie Bernstein in The Great Tomato Patch Cookbook