Osso Bucco

4 - 3 inch veal shanks

2 large carrots

1 1/2 onions

3 stalks celery

Zest of 1 lemon

1 cup sherry

1 cup Marsala

7-10 Italian plum tomatoes, chopped

3 Tbsp. rosemary

2 cups chicken stock

Salt and pepper to taste

1 1/2 cups tomato juice

Olive oil

Dust veal shanks with flour. Brown off veal shanks in olive oil. Place in braising pot. Add rest of ingredients. Cover and bake at 400 degrees for 2 hours. Remove shanks. Puree vegetables and broth. Serve sauce on top of veal shanks.