In a shallow dish, mix flour, thyme and oregano.Gently pat milk-fed veal shanks dry with a paper towel.Dredge shanks in seasoned flour mixture and shake off any excess flour.In a large saucepan, heat oil over high heat.Brown milk-fed veal shanks for 5 minutes or until golden on all sides.Add onion and carrots.Cook while stirring for 2 minutes.Add wine, beef bouillon or veal stock, tomato sauce and fennel seeds. Mix well.Bring to a boil and reduce heat to low.Let simmer uncovered for 5 minutes.Cover and let simmer for 1.5 hours or until meat is tender.Add tomatoes, parsley, garlic, lemon and orange zest.Salt and pepper to taste. Stir gently.Serve with linguini and broccoli florets.

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1/4 cup (60 mL) flour 2 tsp. (10 mL) dried thyme 2 tsp. (10 mL) dried oregano 2 lb (1 kg) milk-fed veal shank (about 4) 3 Tbsp. (45 mL) olive oil 1 onion, chopped 3 large carrot, coined 1 cup (250 mL) white wine 1 1/2 cup (375 mL) beef bouillon or veal stock 14 oz (398 mL) tomato sauce 2 tsp. (10 mL) fennel seeds 2 italian tomatoes, diced 1/2 cup (125 mL) fresh parsley, chopped 1 garlic clove, chopped zest of one lemon and one orange salt and pepper to taste