- Thaw veal shanks on a plate in the refrigerator overnight. Preheat oven to 350°F.
- Tie each piece of veal around the perimeter to hold the meat to the bone. Lightly dust with flour. Heat large oven-proof pan over medium-high heat. Add oil and butter. Brown the veal on all sides and then remove from pan and reserve in a warm place. Add the onions, carrots, celery, garlic and marjoram to the pan and cook until soft. Add wine, deglaze the pan, and reduce by half. Add tomatoes and stock; simmer 10 minutes. Season with salt and pepper. Return browned veal shanks to the mixture, add lemon peel. Cover and place in oven for 1 to 1¼ hours or until fork tender.
- Remove veal; keep warm. Puree the sauce in the pan, taste, adjust seasoning, and return meat to the sauce. For the gremolata, combine the parsley, lemon zest, and garlic.
- To serve, remove the string from the shanks, serve with sauce. Sprinkle with gremolata.