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Veal Shanks, Artichoke Hearts, and Chick-Peas with Preserved Lemon Recipe

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Veal Shanks, Artichoke Hearts, and Chick-Peas with Preserved Lemon
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Ingredients
10
Count
Nutrition
112
Calories
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Ingredients:

  • six to eight 2-inch-thick veal shanks (5 lb total), each tied securely with kitchen string to keep meat attached to bone
  • 1 tbsp olive oil
  • two 10-oz packages frozen artichoke hearts, thawed, halved lengthwise if large
  • 3 tbsp four-day preserved lemon zest slivered
  • 3 large lemons

Directions:

  1. Make four-day preserved lemon zest: Scrub lemons and with a vegetable peeler remove zest in strips. In a saucepan of boiling water blanch zest 1 minute and drain in a sieve. Transfer zest to a glass jar (about 1-cup capacity). 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. Let zest stand at room temperature 4 days, shaking jar each day. Preserved lemon zest keeps, covered and chilled, 6 months. Makes about 1/2 cup.
  2. Make the veal: Preheat oven to 275°F.
  3. In a heavy kettle large enough to hold veal shanks in one layer without crowding arrange shanks and season with salt and pepper. Roast shanks in middle of oven, covered tightly, 3 hours, or until tender. (Meat will give off juices as it cooks.)
  4. 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.
  5. Transfer shanks to a deep platter and keep warm, reserving pan juices.
  6. 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.
  7. Spoon artichoke and chick-pea mixture over shanks and sprinkle with preserved lemon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 112.46 Kcal (471 kJ)
Calories from fat 31.65 Kcal
% Daily Value*
Total Fat 3.52g 5%
Sodium 779.97mg 32%
Potassium 104.74mg 2%
Total Carbs 18.01g 6%
Sugars 4.46g 18%
Dietary Fiber 4.33g 17%
Protein 4.09g 8%
Vitamin C 28.3mg 47%
Iron 129.8mg 721%
Calcium 35.5mg 4%
Amount Per 100 g
Calories 77.7 Kcal (325 kJ)
Calories from fat 21.87 Kcal
% Daily Value*
Total Fat 2.43g 5%
Sodium 538.91mg 32%
Potassium 72.37mg 2%
Total Carbs 12.44g 6%
Sugars 3.08g 18%
Dietary Fiber 2.99g 17%
Protein 2.83g 8%
Vitamin C 19.6mg 47%
Iron 89.7mg 721%
Calcium 24.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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