Veal Shanks, Artichoke Hearts, and Chick-Peas with Preserved
| Yield: | 1 Servings |
| Categories: |
| 6 | 2-inch-thick veal shanks; (5 pounds total), each tied securely with kitchen string to keep meat attached to bone (up to 8) | |
| 1 1/2 | c | Dried chick-peas; picked over |
| 1 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 2 | pk | (10-ounce) frozen artichoke hearts; thawed, halved lengthwise if large |
| 1/4 | c | Packed fresh coriander sprigs; washed well, spun dry, and minced |
| 3 | tb | Four-day preserved lemon zest slivered |
| FOUR-DAY PRESERVED LEMON ZES | ||
| 3 | lg | Lemons |
| 2 | ts | Coarse kosher salt |
| 2/3 | c | Fresh lemon juice |
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