Osso Buco alla Milanese

4 meaty shanks Veal ½ cup Flour 2 tablespoons Olive Oil 3 tablespoons Butter 1 medium chopped into ½-inch pieces Onion 1 chopped into ½-inch pieces Carrots 1 chopped into ½-inch pieces Celery 1 bulb chopped into ½-inch pieces Fennel 3 cloves Garlic 2 strips Orange Zest 1 ½ teaspoons Marjoram 1 Bay Leaf 1 cup Dry White Wine ½ cup Chicken Stock 1 cup chopped with juice Tomatoes 2 tablespoons chopped Parsley 1 teaspoon minced Garlic 1 teaspoon grated Lemon Zest