Veal4 meaty shanks
Flour½ cup
Olive Oil2 tablespoons
Butter3 tablespoons
Onion1 medium chopped into ½-inch pieces
Carrot1 chopped into ½-inch pieces
Celery1 chopped into ½-inch pieces
Fennel1 bulb chopped into ½-inch pieces
Garlic3 cloves
Orange Zest2 strips
Marjoram1 ½ teaspoons
Bay Leaf1
Dry White Wine1 cup
Chicken Stock½ cup
Tomatoes1 cup chopped with juice
Parsley2 tablespoons chopped
Garlic1 teaspoon minced
Lemon Zest1 teaspoon grated