Preparation: 20 min
Cooking time: 2 h
Rub the shanks well with flour. Shake them to remove excess flour. Heat the oil in a skillet and brown the shanks on both sides, seasoning with salt and pepper. Remove meat and fry the onion, carrots, celery and garlic until light in color. Pour in the white wine. Add the zest and orange juice, veal stock, tomatoes and herbs. Add salt and pepper. Add the meat. Bring to a boil. Cover and cook for 1:30 to 2:00 in the oven at 190 %u221E C (375 %u221E F) until the meat is tender.
Serve osso buco with gnocchi or pasta.