Veal Shanks, Artichoke Hearts, and Chick-Peas with Preserved Lemon

• six to eight 2-inch-thick veal shanks (5 pounds total), each tied securely with kitchen string to keep meat attached to bone
• 1 1/2 cups dried chick-peas, picked over
• 1 tablespoon olive oil
• 1 large onion, chopped
• two 10-ounce packages frozen artichoke hearts, thawed, halved lengthwise if large
• 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and minced
• 3 tablespoons four-day preserved lemon zest slivered
• 3 large lemons
• 2 teaspoons coarse salt
• 2/3 cup fresh lemon juice

1. Scrub lemons and with a vegetable peeler remove zest in strips.
2. In a saucepan of boiling water blanch zest 1 minute and drain in a sieve.
3. Transfer zest to a glass jar (about 1-cup capacity).
4. Add salt and juice, pressing zest down to keep it covered by lemon juice, and cover jar with a tight-fitting glass lid or plastic-coated lid.
5. Let zest stand at room temperature 4 days, shaking jar each day.
6. Preserved lemon zest keeps, covered and chilled, 6 months.
7. Makes about 1/2 cup.
8. Preheat oven to 275F.
9. In a heavy kettle large enough to hold veal shanks in one layer without crowding arrange shanks and season with salt and pepper.
10. Roast shanks in middle of oven, covered tightly, 3 hours, or until tender.
11. (Meat will give off juices as it cooks.)
12. While shanks are roasting, in a large saucepan combine chick-peas with enough water to cover by 4 inches and simmer, covered partially, 1 1/2 to 2 hours, or until tender but not falling apart.
13. Drain chick-peas in a colander.
14. Chick-peas may be cooked 2 days ahead, cooled, uncovered, and chilled, covered.
15. Transfer shanks to a deep platter and keep warm, reserving pan juices.
16. In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until softened.
17. Add artichoke hearts, chick-peas, and reserved pan juices and simmer, covered, until artichoke hearts are just tender, about 3 minutes.
18. Transfer about 1/2 cup chick-peas with a slotted spoon and about 1 cup pan juices from skillet to a blender and puree.
19. Stir puree into artichoke and chick-pea mixture to thicken and stir in coriander and salt and pepper to taste.
20. Spoon artichoke and chick-pea mixture over shanks and sprinkle with preserved lemon.

veal, chickpeas, olive oil, onion, frozen artichoke, coriander sprigs, fourday preserved, lemons, coarse salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/veal-shanks-artichoke-hearts-and-chick-peas-with-preserved-lemon-11392 (may not work)