So before it gets to be too late in the season wherever you live I would recommend giving this recipe a try. You can easily substitute veal shanks and add more vegetables depending on your taste. Have fun with it.
Roast Pork Shanks & Vegetables
4 pork shanks
flour for dredging
3/4 cup white wine
3 cups carrots,cut in large dice
2 cups celery,cut in small dice
1 cup onion,cut in small dice
3 cups potatoes, cut in large dice
3 zucchini, chopped in large dice
2 cups stock
Rinse shanks under cold water and pat dry with paper towels. Season with salt and pepper and dredge in flour. Heat 4 tablespoons of oil in a large, heavy bottomed pan. Add the shanks and cook over high heat until they are golden brown. Transfer shanks and juice to a roasting pan. Place in preheated 400 degree oven for about 20 minutes. Add the wine and cook for another 40 minutes.
Meanwhile, heat 2 tablespoons olive oil another pan and saute the vegetables over medium high heat for about 7 minutes. When the shanks have been in the oven for an hour add your vegetables and their cooking juice and cook 1 hour more, periodically basting with stock.
Serve hot with shanks surrounded by vegetables.