3 lbs. veal shank, cut into pieces
6 tbsp. olive oil
3 cloves garlic, chopped
1 lg. onion, chopped
2 stalks celery, diced
1 lg. carrot, diced
4 c. chicken stock
1 c. dry white wine
1 tbsp. grated orange peel
4 tbsp. tomato paste
2 whole tomatoes, chopped
Pinch of saffron
Salt and pepper to coat the shank

Season the veal shank with salt and pepper and dredge it with flour. Heat oil in a large skillet and brown the veal shank on both sides. Remove the veal and place in a baking dish.

With same skillet, saute the vegetables for 4 minutes. Mix in the remaining ingredients well. Pour this mixture over the veal and bake in preheated oven 400 degrees for at least 2 hours.