4 veal shanks, about 1 pound each½ cup all-purpose flour5 tablespoons olive oil1 large onion, chopped1 large carrot, peeled and chopped1 stalk celery, chopped½ green pepper, chopped½ red pepper, chopped5 large cloves garlic, finely chopped½ cup dry white wineJuice of ½ lemon2 cups low-sodium chicken broth2 cups low-sodium beef broth1 bay leaf1 teaspoon dried thyme2 teaspoon dried marjoramKosher salt and pepper to tasteGremolata2 tablespoons chopped fresh parsley2 tablespoons minced garlic1 tablespoon grated lemon zestPreheat oven to 350 degrees. Season the shanks with salt and pepper. Place the flour in a paper bag, add the shanks and shake gently. Heat a Dutch oven or an ovenproof saute pan large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook until lightly browned, about 3 minutes per side.Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Saute until slightly softened, about 5 minutes. Add the garlic and saute one more minute. Pour in the wine and both broths.Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, bay leaf, thyme, marjoram, the 1½ tablespoons of parsley and additional salt and pepper.Cook in a preheated 350-degree oven uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1½ to 2 hours.Remove the shanks from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients, stirring well to combine. Serve the shanks, spooning some sauce over each and topping with the Gremolata.