Ingredients:
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

Method:
1 Season the veal with salt and pepper. Dredge in the flour and shake off any excess.

2 Melt the butter with the oil in the casserole over medium-high heat. Add the veal and cook, turning occasionally, about 5 minutes, or until browned all over. Transfer to a plate.

3 Add the onion and garlic to the casserole and reduce the heat to medium-low. Cook, stirring occasionally, for 5 minutes or until softened but not colored.

4 Stir in the stock and tomato paste, season with salt and pepper, and bring to a boil. Return the veal to the casserole. Reduce the heat to low and cover. Simmer for 11⁄2 hours or until the veal is tender.

5 Check the stew occasionally, and if the cooking liquid has reduced too much, add more stock. The finished cooking liquid should be thick.

6 Stir the parsley, anchovies, and lemon zest into the casserole. Adjust the seasoning as required and serve immediately. gOOd wIth A saffron-flavored risotto or cooked long-grain rice.

7 PrePare ahead The stew can be cooked, then chilled for up to 2 days. Reheat gently, then complete step 4.

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