Veal Shanks And Artichoke Hearts With Chick Peas Recipe

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

Directions