1. Dredge the veal shanks in the flour and brown in the heated oil in a skillet on your conventional burner, or brown on a browning tray in the microwave oven after preheating the browning tray to its maximum temperature.
2. Place the shanks in a large casserole in a single layer. Add the remaining ingredients. Cover and cook until the veal is tender.
3. If your unit has defrost or low cooking setting, after 10 minutes of cooking on high, drop to the lower setting. Stir and turn the shanks occasionally.
4. On one-setting ovens, this should take about 20 minutes. On multiple-setting ovens, it should take up to an hour.
5. Remove the meat to a serving platter and cover with foil. Leave the cover off the casserole and reduce the liquid by cooking on high. Pour over the "Osso Bucco".
