3 tbsp plain flour
Sea salt and pepper
8 x 3cm veal shank slices
4 tbsp olive oil
1 onion, roughly chopped
2 celery stalks, chopped
2 carrots, peeled and roughly chopped
2 garlic cloves, finely sliced
300ml dry white wine
400g canned chopped tomatoes
2 tbsp tomato paste
2 anchovy fillets
250ml stock or water
2 garlic cloves, finely grated
3 tbsp flat leaf parsley leaves, finely chopped
1 tbsp grated lemon zest

Read more: http://www.smh.com.au/lifestyle/cuisine/meat/recip...