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1
Preheat the oven to 350F.
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2
Tie a piece of butchers twine around each shank if your butcher has not already done so.
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3
Heat the oil in a saute pan large enough to hold all 6 veal shank pieces.
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4
Season the veal with salt and pepper and dredge the cut sides (top and bottom) in flour, shaking off any excess.
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5
Place the shanks in the pan, in a single layer, pressing them firmly down so they make good contact with the pan.
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6
Once the shanks have browned, 8 to 10 minutes, turn them and brown the other side, pressing them down again.
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7
The second side should brown in 6 to 8 minutes.
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8
Transfer the shanks to a Dutch oven or other heavy pot large enough to hold them in a single layer.
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9
You can also use a large roasting pan, and cover it tightly with foil.
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10
If they dont quite fit in a single layer, rearrange them several times during the braising time.
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11
Leave 2 tablespoons fat in the saute pan; discard the rest.
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12
Add the celery, carrot, onion, and garlic to the saute pan and cook until soft, about 10 minutes.
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13
Add the Marsala and white wine, stirring with a wooden spoon to loosen and dissolve all the brown bits.
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14
Add the thyme, parsley, bay leaf, orange and lemon peels, 1 teaspoon salt, 1/2 teaspoon pepper, the stock, and tomatoes and bring to a boil.
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15
Once the mixture boils, pour over the shanks and cover tightly with a lid or aluminum foil.
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16
Place in the oven and cook for 1 hour.
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17
After 1 hour, turn the shanks, cover again tightly, and continue to cook for about 1 hour more, until the meat begins to fall from the bone.
