Osso Bucco

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four 11⁄2in (4cm) thick veal shanks

salt and freshly ground black pepper

1⁄4 cup all-purpose flour

2 tbsp butter

2 tbsp olive oil

1 small onion, chopped

4 garlic cloves, chopped

1⁄2 cup beef stock or water, as needed

1⁄4 cup tomato paste

3 tbsp chopped parsley

2 anchovy fillets in oil, minced

grated zest of 1 lemon

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