Season the veal shank with salt, pepper and spread the orange skin over, dredge the season veal shanks into the flour both side. (Shake every piece to remove the excess of flour).
In a medium skillet, heat the olive oil together with butter; brown the veal on all side over medium heat. Remove all veal shank and set aside.
In the same skillet add the onions and cook till are turning light brown, add garlic and the carrot.
Add the tomato paste, fresh diced tomato and let cook for another 3 minutes, poor the white wine over and the orange juice. Return the sautéed shanks; let cook at medium heat) for about 45 minutes or till the meat is very tender.
Serve on a bed of a mushrooms risotto, spoon the cooking liquid over just before serving, decorated with some fresh rosemary
Note: it’s important to have the meat cover during the cooking process; you can add some vegetable stock if necessary