| 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 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 |
| 3 | lg | Lemons |
| 2 | ts | Coarse kosher salt |
| 2/3 | c | Fresh lemon juice |
INSTRUCTIONS
FOUR-DAY PRESERVED LEMON ZES 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 <[email protected]> on Mar 05, 1998
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