Osso Bucco

1/3 cup flour1 teaspoon salt, divided1 teaspoon black pepper, divided 4 large veal shanks2 tablespoons butter or margarine2 tablespoons salad oil1 medium onion, coarsely chopped3 cloves garlic, finely minced1 cup beef bouillon1 cup white wine1 tablespoon tomato paste1 anchovy fillet, optional4 tablespoons parsley, finely mincedGrated rind of half a lemon3-4 cups cooked riceSeason flour with about one-fourth of the salt and pepper. Dredge shanks in flour; reserve any remaining flour.Heat butter and oil in 4-quart pan. Brown veal shanks on all sides. Add onion and two-thirds of the garlic.In a bowl, combine bouillon, wine and tomato paste and whisk in remaining flour. Pour over shanks, season with remaining salt and pepper, cover and simmer 1 1/2 hours until meat is tender. Add anchovy, if using, and remaining garlic, Mix well and simmer 10-15 minutes more.Place rice on large serving platter. Top with shanks. Pour sauce over meat. Sprinkle with combined parsley and grated lemon rind. Surround platter with steamed French-cut beans.Serves four. Nutrition values per serving: 923 calories, 44 g fat (18 g saturated), 48 g carbohydrates, 2 g fiber, 70 g protein, 256 mg cholesterol, 364 mg sodium.