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, pepper and garlic. 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 lemon zest. (Optional)
