Yield: serves 6

six to eight 2-inch-thick veal shanks (5 pounds total) *SEE NOTE
1 1/2 cups dried chick-peas, picked over
1 tablespoon olive oil
1 large onion, chopped
(2) 10-ounce packages frozen artichoke hearts, thawed, halved lengthwise if large
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and minced
Salt & pepper to taste
2 cloves garlic, smashed
3 tablespoons lemon zest, slivered (garnish)

NOTE: each tied securely with kitchen string to keep meat attached to bone

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, 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)