Ossobucco alla Milanese

This Italian classic shows again the wonderful dishes that can be made with a few simple ingredients. Normally this is served on a bed of Risotto alla Milanese . Note the broth for both the risotto and the ossobucco is covered in a different video.
Recipe adapted from Tradizione a Tavola (Italian language).
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Recipe (serves 2):
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600g veal shank cut into 4cm/2 inch thick slabs, with plenty of marrow in the bone
1 small onion, chopped
2T chopped peeled tomato
zest of 1/2 lemon
1 anchovy filet
Beef broth as needed
1/2 handful of parsley
25g butter
All purpose flour
Brown the onion in the butter. Add lightly floured shank slices and lightly fry on both sides. Add tomatoes, anchovy filet, and broth. Cover and simmer for 90 minutes (do not let boil dry).
Stir in lemon zest and parsley. Cook for 5 more minutes and then serve. Garnish with parsley.