In a large earthenware casserole set on a heat diffuser, melt the butter and lard together over medium-high heat. When the butter stops sizzling, brown the rabbit pieces, about 5 minutes per side. Add the onion and cook,stirring until translucent, about 5 minutes. If you are not cooking with earthenware and a diffuser, cover over medium heat and check for doneness sooner. Add the wine and let it evaporate by three-quarters, 5-8 minutes. Add the tomatoes, beef broth, and garlic. Bring to a boil, then reduce the heat to very low, and season with salt and pepper. Cook until the rabbit is very tender, about 3 hours.

To make the gremolada, combine the lemon zest, anchovies, parsley, and garlic in a small bowl. Stir into the braised rabbit and serve immediately.