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six to eight 2-inch-thick veal shanks (5 pounds total) *SEE NOTE
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1 1/2 c. dry chick-peas, picked over
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1 Tbsp. extra virgin olive oil
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1 large onion, minced
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(2) 10-oz pkgs. frzn artichoke hearts, thawed, halved lengthwise if large
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1/4 c. packed fresh coriander sprigs, washed well, spun dry, and chopped
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Salt & pepper to taste
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2 cloves garlic, smashed
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3 Tbsp. lemon zest, slivered (garnish)
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Receta Veal Shanks And Artichoke Hearts With
Chick Peas
