For the Osso Buco Alla Milanese, heat the butter in a frying pan. Turn the meat on both sides in flour, tap and brown well. Gradually add the wine, pass the tomatoes through a sieve and add to the meat. Cover and cook at low temperature for about 90 minutes, until the meat begins to separate from the bone. Turn a few times, add a little hot water if necessary, let everything simmer so that the sauce becomes nice and creamy.
Peel and crush the garlic cloves, chop the parsley, wash and grate the lemon, mix the parsley with the lemon peel and the crushed garlic, add the anchovy fillets and spread the mixture evenly over the meat slices. Then let the meat stand for another 5 minutes at low temperature.