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1
Scrub lemons and with a vegetable peeler remove zest in strips.
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2
In a saucepan of boiling water blanch zest 1 minute and drain in a sieve.
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3
Transfer zest to a glass jar (about 1-cup capacity).
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4
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.
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5
Let zest stand at room temperature 4 days, shaking jar each day.
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6
Preserved lemon zest keeps, covered and chilled, 6 months.
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7
Preheat oven to 275F.
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8
In a heavy kettle large enough to hold veal shanks in one layer without crowding arrange shanks and season with salt and pepper.
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9
Roast shanks in middle of oven, covered tightly, 3 hours, or until tender.
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10
(Meat will give off juices as it cooks.)
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11
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.
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12
Drain chick-peas in a colander.
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13
Chick-peas may be cooked 2 days ahead, cooled, uncovered, and chilled, covered.
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14
Transfer shanks to a deep platter and keep warm, reserving pan juices.
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15
In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until softened.
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16
Add artichoke hearts, chick-peas, and reserved pan juices and simmer, covered, until artichoke hearts are just tender, about 3 minutes.
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17
Transfer about 1/2 cup chick-peas with a slotted spoon and about 1 cup pan juices from skillet to a blender and puree.
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18
Stir puree into artichoke and chick-pea mixture to thicken and stir in coriander and salt and pepper to taste.
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19
Spoon artichoke and chick-pea mixture over shanks and sprinkle with preserved lemon.
