Veal Shanks And Artichoke Hearts With Chick Peas Recipe
- six to eight 2-inch-thick veal shanks (5 pounds total) *SEE NOTE
- 1 1/2 c. dry chick-peas, picked over
- 1 Tbsp. extra virgin olive oil
- 1 large onion, minced
- (2) 10-oz pkgs. frzn artichoke hearts, thawed, halved lengthwise if large
- 1/4 c. packed fresh coriander sprigs, washed well, spun dry, and chopped
- Salt & pepper to taste
- 2 cloves garlic, smashed
- 3 Tbsp. lemon zest, slivered (garnish)
- Yield: serves 6
veal, chickpeas, extra virgin olive oil, onion, frzn artichoke, fresh coriander sprigs, salt, garlic, lemon zest
Taken from cookeatshare.com/recipes/veal-shanks-and-artichoke-hearts-with-chick-peas-8720 (may not work)