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Osso Buco ala Martha Stewart and Bill Greenough

4 veal shanks, cut 1 1/2 to 2 inches thick

salt and pepper

flour

1/4 cup vegetable oil

1 T olive oil

1 carrot, cut into 1/4-inch dice

1 stalk celery, cut into 1/4-inch dice

1 red onion, cut into 1/4-inch dice

1 16oz can diced tomatoes

2 cups dry red wine

2 cups beef broth (bouillon)

1 t thyme

1 t sage

1 t oregano

¾ tsp salt

¼ tsp pepper

1/2 t freshly grated lemon zest

1. Preheat the oven to 325 degrees. Sprinkle the veal shanks liberally with salt and pepper. Spread about 1/2 cup flour on a plate, and dredge the shanks in flour, shaking off any excess.
   
2. In a heavy ovenproof pot with a lid, heat the vegetable oil over medium heat. Add the shanks, and cook until lightly browned on both sides, turning once. Transfer to a plate, and turn off the heat. Using paper towels, carefully wipe out the pot.
   
3. Add the olive oil to the pot, and heat over medium heat. Add the carrot, celery, and onion, and cook until the onion is wilted, about 3 minutes. Add the shanks and all the tomatoes, wine, stock, herbs, and zest. Bring to a simmer. Cover, and bake about 3-3 1/2 hours, until the veal is very tender. Serve hot with good bread.

NOTE: You can use beef shanks, but plan to cook them about an hour longer.