Guido's Stinco Arrosto, or Roast Veal Shank

Sprinkle the oil and crumble butter into an oven-proof pot large enough to hold the meat. Chop the vegetables into the pot, and then add sufficient wine to reach a finger up the sides of the pot. You don't want to braise the meat, but you do want there to be sufficient liquid to keep it moist until the heat of the oven begins to render out the fat.