1. Note: shanks cut into 2 1/2 inch pieces, tied with string around the circumference. 2. Note: i use 3 cups drained canned tomatoes chopped but cant remember can size so put fresh. both work. 3. Heat oven to 350. Melt butter in a dutch oven/casserole dish or use an electric frying pan for it all. Add chopped carrots, celery and onion to butter until they are lightly colored. 4. In a heavy skillet heat 6 tbs olive oil. Season veal and dredge in flour then brown on ALL sides including edges. Add to casserole on top of vegetables. 5. Deglaze the skillet by adding the cup of wine and scraping up the browned bits. Boil till reduced to 1/2 cup. Add stock, tomatoes and herbs, bring to a boil and pour over veal. Make sure it comes at least 1/2 way up the side of the meat and add more wine or stock if needed. 6. Cover the pot and bake in oven for 1 1/2 hours basting occasionally until meat is fork tender. 7. Remove veal from casserole, and if you wish put meat in oven heated up to 450 on a plate until it browns and glazes. Or just set it aside and keep warm. 8. To strain the sauce press through a fine mesh sieve until all juice is back in the pot. Can be whizzed in the processor as well. Heat to boiling. 9. Add the lemon and tangerine peel, garlic and parsley, boil till reduced and thickened, season to taste with salt and pepper. Pour over the meat. Garnish with a few strips of zest from both fruits. 10. Serve with Risotto alla milanese or plain rice, and some crusty bread to put the marrow on and mop up the sauce. 11. If you have any leftovers enjoy, and if there is no meat but just sauce its wonderful over rice or noodles as a light supper. ---------------------------------------------------------------------------
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