Step 2

Heat the oil and 1 tbsp butter in a large wide Dutch oven over medium-high heat. Brown the shanks flat-side down, in batches if needed, for about 5 minutes per side until well caramelised. Transfer to a plate.

Step 3

Discard the fat from the pot. Melt the remaining 2 tbsp butter over medium heat. Add the onion, carrot, celery and fennel, season and cook until softened but not browned, about 6 minutes. Stir in the garlic, orange zest, marjoram and bay leaf and cook for another minute.

Step 4

Add the wine and bring to a boil over high heat. Boil, stirring occasionally, until reduced by half, about 5 minutes. Add the stock and tomatoes and boil again until the liquid reduces to about 1 cup total, about 10 minutes.

Step 5

Place the shanks in the pot with the bone end facing up. Press parchment paper directly onto the surface and cover tightly with the lid. Braise in the lower oven for 40 minutes, then turn the shanks and spoon over some juices. Continue braising for about 2 hours total, until the meat is falling from the bone.

Step 6

While the shanks braise, stir together the minced garlic, parsley and lemon zest for the gremolata. Cover and set aside.

Step 7

When the veal is fork-tender, remove the lid and scatter over half the gremolata. Return to the oven uncovered for 15 minutes to caramelise.

Step 8

Carefully lift the shanks onto a warm platter. Skim any fat from the braising sauce and taste — boil briefly to reduce if needed. Season to taste.

Step 9

Serve the shanks on warm plates, pour over a generous amount of sauce and finish with the remaining gremolata.