2 c. all purpose flour
Salt and freshly ground pepper
4 lg. center cut veal shanks (about 4 lbs. total)
1/4 c. olive oil
3 leeks, white part only, finely chopped
1 lg. onion, finely chopped
1 lg. carrot, finely chopped
1 bunch Italian parsley, stems and leaves separated
1 tsp. dried thyme, crumbled
1 tsp. dried oregano, crumbled
1 bay leaf
2 c. veal or chicken stock
1 c. dry red wine
40 large garlic cloves, peeled
1/4 c. (1/2 stick) unsalted butter, room temperature, cut into tablespoons
4 tbsp. grated orange peel

Season flour generously with salt and pepper. Pat veal dry. Dredge in flour, shaking off excess. Heat oil in heavy 4 to 5 quart pot over high heat. Add veal in batches and brown well on all sides, about 15 minutes. Remove veal.

Stir leeks, onion, carrots, parsley stems, thyme, oregano and bay leaf into same pot. Cover and cook over medium low heat until tender and golden brown, stirring occasionally, about 20 minutes. Add stock and wine and bring to boil. Reduce heat, cover partially and simmer 40 minutes, stirring occasionally to prevent sticking.

Preheat oven to 350 degrees. Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Return liquid to pot. Add veal and garlic and bring to simmer. Cover and transfer to oven. Bake until veal is tender, turning occasionally, 1 1/2 to 2 hours.

Transfer veal to platter; keep warm. Press liquid and garlic through sieve; you should have 1 to 1 1/2 cups sauce. Return sauce to pot. (If necessary, boil to reduce sauce to required amount.) Set sauce over low heat. Whisk in butter 1 tablespoon at a time. Mince parsley leaves. Set veal on plates. Spoon sauce over. Sprinkle with parsley and orange peel.