3 veal artichoke and peas with Recipes

veal rib eye , boned, red onion, finely chopped, olive oil, chopped fresh rosemary, ragout of pearl onions , peas and artichokes

six to eight 2-inch-thick veal shanks (5 lb total), each tied securely with kitchen string to keep meat attached to bone, dried chick-peas , picked over, olive oil, onion, chopped, two 10-oz packages frozen artichoke hearts, thawed , halved lengthwise if large, fresh coriander sprigs, washed well , spun dry, and minced, four-day preserved lemon zest slivered, lemons, coarse salt, fresh lemon juice