Osso buco alla Milanese - Wine and Travel Italy

Ingredients

• 4 veal shank pieces, about 12 ounces each
• Salt as needed
• Freshly ground black pepper as needed
• Flour as needed for dredging veal shanks
• 3 tablespoons of Laghi Lombardi DOP olive oil
• 1 cup diced yellow onion
• 1/2 cup diced carrot
• 4 teaspoons minced garlic
• 3 tablespoons tomato paste
• 3/4 cup dry white wine
• 4 cups beef or chicken broth
• 1 teaspoon finely grated lemon zest
• 3 tablespoons chopped flat-leaf parsley
• 2 anchovy fillets, chopped