Take the rosemary, thyme, bay leaf and cloves and place them into the cheesecloth and tie with the twine/string. If you do not have cheesecloth take 3 5" pieces of medical gauze and overlap them. Lay the herbs in the middle and roll up, fold ends over and tie. You may have to snip the springs in two to fit if using fresh herbs. Once this is done set this aside.

Next trim the veal shanks if necessary, rinse and dry them well. One shank at a time tie the shanks together so the meat does not fall off the bone while cooking. I generally tie them twice. Once this is done salt and pepper the shanks and set aside.

In a large dutch oven or saute pan add the oil and heat till it is smoking. Dredge the shanks in the flour and shake off any excess flour. Cook the shanks until browned on all sides. Remove the shanks and set them aside for the moment.

Using the same pot add the onion, carrot and celery to the pot and saute on medium until soft and translucent, about 8-10 minutes. You may want to toss a bit of salt in with the veggies to help bring out the moisture. Add the tomato paste.

Return the shanks to the pan and add the white wine, tied herbs and 2 cups of chicken broth to the pot.

Reduce heat, cover and simmer from anywhere between 2 1/2 to 4 hours checking the liquid amount every 15 to 20 minutes. The liquid should always be about 3/4 of the way up the shank. The longer you cook this the more tender the meat. Add more chicken broth as needed. Most recipes call for turning the shanks over during these checks but I prefer to ladle broth over them. Turning them risks removing the meat from the bone because towards the end it tends to become very tender.

To serve carefully remove the shanks from the pot and place on a serving platter/shallow bowl. Cut and discard the twine/string. Place the vegetables and remaining broth on top and garnish with the chopped parsley and zests from the lemon and orange.