INGREDIENTS

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 <sandysno@pctech.net> on Mar 05, 1998

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