Dust veal with salt, pepper and flour. Heat the oil in a cast iron casserole. Sear the shanks, two at a time, on both sides; take care to not disturb the bone marrow. Remove shanks and set aside. In the same cast iron pan, cook onions over high heat until transparent, stirring with a wooden spoon. Add tomatoes and juice; reduce 5 minutes. Add orange juice, rind and wine. Return shanks to pan, keeping the heat high. Season with salt and pepper. Simmer, covered, for 1 to 1 1/2 hours or until the meat starts to come away from the bone. Serve with fettuccine or rice.