Osso Buco / Roasted Veal Shanks

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