VEAL SHANKS, ARTICHOKE HEARTS, AND CHICK-PEAS WITH PRESERVED LEMON

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

Categories Onion Roast High Fiber Lemon Veal Artichoke Chickpea Winter Gourmet

Yield Serves 6

Number Of Ingredients 11

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Ingredients

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
For four-day preserved lemon zest
3 large lemons
2 teaspoons coarse salt
2/3 cup fresh lemon juice

Steps:

Make four-day preserved lemon zest:
Scrub lemons and with a vegetable peeler remove zest in strips. In a saucepan of boiling water blanch zest 1 minute and drain in a sieve. Transfer zest to a glass jar (about 1-cup capacity). 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. Let zest stand at room temperature 4 days, shaking jar each day. Preserved lemon zest keeps, covered and chilled, 6 months. Makes about 1/2 cup.
Make the veal:
Preheat oven to 275°F.
In a heavy kettle large enough to hold veal shanks in one layer without crowding arrange shanks and season with salt and pepper. Roast shanks in middle of oven, covered tightly, 3 hours, or until tender. (Meat will give off juices as it cooks.)
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. Drain chick-peas in a colander. Chick-peas may be cooked 2 days ahead, cooled, uncovered, and chilled, covered.
Transfer shanks to a deep platter and keep warm, reserving pan juices.
In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until softened. Add artichoke hearts, chick-peas, and reserved pan juices and simmer, covered, until artichoke hearts are just tender, about 3 minutes. Transfer about 1/2 cup chick-peas with a slotted spoon and about 1 cup pan juices from skillet to a blender and purée. Stir purée into artichoke and chick-pea mixture to thicken and stir in coriander and salt and pepper to taste.
Spoon artichoke and chick-pea mixture over shanks and sprinkle with preserved lemon.