Preheat oven 350°F. Combine flour with 1/2 teaspoon salt and the pepper and spread on a plate. Dredge the veal shanks in flour mixture turning to coat evenly. Shake off excess flour. Select a heavy oven proof saute pan with tight fitting lid and heat 3 Tbsp of the olive oil over high heat. When oil is hot, place the veal in the pan and brown evenly, about 3 minutes on each side. Using thongs transfer veal to a plate and set aside. With out cleaning the pan add 2 Tbsp olive oil, when hot add onion, carrot, celery,garlic, bay leaves,and a pinch of salt.Cooj stirring occasionally until onion is golden, about 8 minutes. Add wine and deglaze the pan, then add stock and cook till reduced to half, about 5 minutes. Add tomato, orange zest, thyme, rosemary. Cook stirring occasionally for 5 minutes. Season with 1 tspn salt.

Return veal to pan. The tomato mixture hour come to about 2/3 of the way up the shanks. If not, add need stock. Cover with lid and place in oven on a large baking sheet. Raise for 2 hours, turning them every 30 minutes. Add stock if liqued becomes to low or too thick. After cooked, place shanks on later and discard bay leaf. Place pan over medium her and simmer until sauvpcelike consistency, about 10 minutes. Serve.