Mix flour with sea salt and pepper,and roll veal shanks in it to coat. Heat two tablespoons oil in a large pot and brown shanks on all sides. Remove from pot,add remaining oil,and cook onion,celery,carrot and sliced garlic for 10 minutes until softened.
Add wine and let it bubble and evaporate by half. Return shanks to pot,add tomatoes,tomato paste,anchovy fillets and stock and bring to just under the boil. Season well,cover and simmer for two hours or until meat is tender and falling off the bone.
To serve,mix grated garlic,parsley,sea salt and lemon zest to make a gremolata. Scatter osso buco with gremolata and serve with mashed potato,soft polenta or saffron risotto.
Tip:If ossobuco is too liquid,the author ofThe Cook's Companion,Stephanie Alexander,says,remove the lid and increase heat for five to 10 minutes.
This is one of Jill Dupleix's10 recipes everyone should master.