Veal Osso Bucco

4 veal shanks, about 2- to 3-inches thick (see note)Flour 3/4 cup vegetable oil, divided3 ribs celery, chopped2 medium onions, chopped2 medium carrots, chopped1 red bell pepper, chopped2 cloves garlic, chopped1 pound mushrooms, any kind1 can (28 ounces) plum tomatoes, juice squeezed out1 cup red wine2 cans (about 11 ounces each) low-sodium beef broth2 tablespoons lemon zest1 cup frozen peas 1/2 bunch Italian parsley1 pound fettuccini, cookedHeat oven to 350 degrees.Dredge veal in flour. Heat 1/2 cup oil in large sauté pan and brown shanks on all sides. Remove shanks to a plate and keep warm.To the pan add celery, onions, carrots, bell pepper and garlic; sauté until onion is translucent. Add mushrooms, sauté for about 3 minutes or until mushrooms are slightly cooked. Remove from heat and transfer vegetables to roasting pan.Add the squeezed tomatoes and pour wine over all. Place shanks on top, pour in enough beef broth so liquid comes half way up the sides of the shanks. Cover and roast 3 hours or until meat pulls off easily.Remove shanks to a plate. In batches, process braising liquid and vegetables in blender until smooth.To serve: Cover serving platter with fettuccini; spoon over half the braising sauce. Set veal on pasta and cover with remaining sauce. Garnish with lemon zest, parsley and frozen peas. Peas will be hot by the time you serve.Serves four.Cook's note: Call your supermarket or butcher to be sure veal shanks are in stock.