Make a "bouquet garni" out of the bay leaves, thyme, parsley, rosemary and peel. (Wrap them in cheesecloth and tie with cooking twine.) Alternatively, substitute "bouquet garni" with 3 tsp fresh chopped marjoram.
Dust the shin pieces lightly in the flour. Heat oil in a large heavy based or enamelled cast iron pot with a lid. Cook veal on both sides until browned. Remove and set aside on absorbent kitchen paper.
Drain off excess oil. Reduce heat, add onions, cook until soft and beginning to brown and caramelise. Add carrots and garlic and continue cooking for a further minute. Add wine (or a combination of wine and fortified wine up to 1½ cups) and cook until reduced by half.
Return the shin pieces to the pan (stand them upright). Add "bouquet garni", tomatoes and enough stock to cover. Bring to a simmer.
Season and cover with baking paper (cut to fit), then lid. Simmer, on low heat, for 2½ hours until very tender (alternatively, cook in oven set to 170C fan-forced). After 2½ hours add capsicum and zucchini, cook further 15-20 minutes.
Serve osso buco with mashed potato and sprinkle with gremolata.
Potato puree and gremolata:
Place potatoes in a large pot of cold, salted, water. Bring to a rapid boil and cook until tender (15-20 minutes). Test with a skewer. Skewer should pass through potato easily with little resistance; however, potato should not be crumbling or falling apart.
Meanwhile, heat and melt butter with milk or cream in a small saucepan or (in a jug in, intervals) in the microwave, until hot.
Drain potatoes and return them to the saucepan or pot.
Using a stick mixer, pour butter cream mixture into pot with potatoes and puree until smooth. Add seasoning, a little at a time, as you puree and adjust to taste (this method will release a lot of gluten from the potato and will produce quite a different result from a typical mash potato).
Serve hot (not as suitable for reheating as standard style mash).
Gremolata:
In a small bowl, combine lemon zest, orange zest and parsley (freshly crushed garlic is often included).
