| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 6 | 2-inch-thick veal shanks, 5 | |
| pounds total each tied | ||
| securely with kitchen | ||
| string to keep meat | ||
| attached to bone up to | ||
| 1 1/2 | c | Dried chick-peas, picked |
| over | ||
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | 10-ounce frozen artichoke | |
| hearts thawed halved | ||
| lengthwise if large | ||
| 1/4 | c | Packed fresh coriander |
| sprigs washed well spun | ||
| dry and minced | ||
| 3 | T | Four-day preserved lemon |
| zest slivered | ||
| 3 | Lemons | |
| 2 | t | Coarse kosher salt |
| 2/3 | c | Fresh lemon juice |
INSTRUCTIONS
8 1998 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. Serves 6 Gourmet February 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 1165
Calories From Fat: 383
Total Fat: 45.1g
Cholesterol: 0mg
Sodium: 5223.9mg
Potassium: 4462.7mg
Carbohydrates: 198.8g
Fiber: 97.9g
Sugar: 14.7g
Protein: 52.5g