Season veal shanks with salt and pepper. Sear shanks on all sides until browned. Remove meat from pan and reduce heat to medium. Add garlic and shallots. Add white wine, orange juice and Dijon mustard and reduce by half.
Return shanks to the pan and add veal stock, tomatoes, fresh herbs and tomato paste.
Bring the contents of the pan to a slow boil, and then reduce to a very slow simmer. Remove shanks from pan and return to a slow boil. Gradually add the butter to the pan until the sauce thickens. Add salt and pepper to taste.