Osso Buco

3 veal shanks, cut in 3-inch pieces
3 tablespoons flour
1/4 cup olive oil
1/4 cup butter
1/2 cup port wine
2 tablespoons parsley, chopped
1 clove garlic, crushed
1 lemon peel, grated
3 anchovies
salt and pepper to taste
1 cup bouillon or broth

Dredge shanks in flour. Heat oil and butter in a skillet, and brown shanks on all sides. Remove pan from heat and place shanks in crock. Pour remaining ingredients into pan, and stir until blended. Pour this mixture over the meat.

Cover and cook 7 to 9 hours at low heat.

Remove shanks from liquid, and, if the sauce is too thin, thicken it with a little roux (butter and flour which has been mixed together).

Serve shanks on a bed of hot rice topped with the sauce.