1. Roll the veal shank steaks (300g each) in flour, dusting off any excess. 2. Sear in a skillet with butter and finely chopped small onion over medium heat, until nice and golden. 3. Set the oven on combi at 120°C. 4. Transfer the steaks into a GN container and add the stock, tomatoes and salt. 5. Cook for 90 minutes. 6. Blend the lemon, parsley, garlic and anchovy and brush onto the steaks before serving. 7. Best served with saffron risotto.