1/2 cup unbleached all-purpose flour
4 veal shanks, about 1lb each, 2" thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup chopped yellow onion
1/2 cup diced celery
1/2 cup peeled, diced carrots
1/3 cup diced fennel
1 teaspoon minced garlic
2 teaspoons fresh marjoram leaves
2 teaspoons fresh thyme leaves
1 bay leaf
1 1/4 cups peeled, seeded and chopped tomatoes
1 cup dry Italian white wine

Gremolata
1/2 cup chopped fresh Italian flat-leafed parsley
1 1/2 teaspoons minced lemon zest
1/2 teaspoon minced garlic