Season flour with salt and pepper. Dredge in flour, shaking off excess. Heat oil in heavy 4 to 5-quart pot over high heat. Add veal in batches and brown on all sides, about 15 minutes. Remove. Stir leeks, onion, carrot, parsley stems, thyme, oregano and bay leaf into same pot. Cover and cook over medium-low heat until tender and golden brown, stirring occasionally, about 20 minutes. Add stock and wine and bring to a boil. Reduce heat, cover partially and simmer 40 minutes, stirring occasionally to prevent sticking. Preheat oven to 350°F. Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Return liquid to pot. Add veal and garlic and bring to simmer. Cover and transfer to oven. Bake until veal is tender, turning occasionally, 1-1/2 to 2 hours. Transfer veal to platter. Press liquid and garlic through sieve to 1 to 1-1/2 cups sauce. Return sauce to pot. Reduce, if necessary. Set over low heat. Whisk in butter 1 tablespoon at a time. Mince parsley leaves. Set veal on plates. Spoon sauce over. Sprinkle with parsley and orange peel. beef 05