[Don Plumley]

Cliffy - I assume it is a big heavy roasting pan (like an All-Clad)? But I'd be worried about the lack of the lid to keep things moist. Dried out shanks not so good. So if you go with Foil watch it, baste, etc.

Osso Bucco (one of my fav's) is a little rich for folks that don't eat meat much. You might consider a roast that is a little more lean. Something I do is get a few flank steaks from Costco, marinate overnight in a wine/soy sauce/garlic/oil marinade. It grills in less than 10 minutes. Let set, then slice thin on an angle. Your guests get a nice meat dish, presents well (slide and serve on bed of greens) and uh, digests well.

Have fun!