Instructions

1. Heat oven to 275˚. Season veal with salt and pepper. Tie each rib crosswise with three lengths of kitchen twine spaced 1"-2" apart and trim excess twine with scissors. Melt butter and 2 tbsp. oil in an 8-qt. Dutch oven over medium-high heat. Working in batches, add veal ribs and trimmings and cook, turning occasionally, until well browned. Transfer veal to a plate, reserving liquid in pot.
2. Return pot to medium-high heat; add garlic, thyme, sage, onions, celery, and rosemary and cook, stirring occasionally, until browned, about 10 minutes. Add tomatoes and cook, stirring, for 5 minutes. Add wine and boil until reduced to 1 cup, about 10 minutes. Add reserved veal ribs and trimmings, and any juices from the plate, along with veal stock. Bring to a simmer, cover, and bake until veal is tender, about 2 hours.
3. Transfer veal to an aluminum foil-lined baking sheet; set aside. Skim fat from surface of cooking liquid. Set a fine strainer over a 4-qt. saucepan; strain cooking liquid. Reserve garlic and discard remaining solids. Bring cooking liquid to a boil, reduce heat to medium-high, and simmer until liquid has thickened and coats the back of a spoon, about 30 minutes. Season sauce with salt; keep warm.
4. Meanwhile, put artichokes and lemon juice in a large pot of salted water. Bring to a boil, reduce heat to medium-low, and simmer until artichokes are just tender, 12-15 minutes. drain artichokes and let cool; slice lengthwise into 1⁄4"-thick strips. In a 12" skillet, heat remaining oil over medium heat. add artichokes and saute until golden brown, about 5 minutes. Remove pan from heat and season artichokes with salt; keep warm.
5. To serve, heat oven to broil and arrange a rack 6" from broiler element. Brush veal with some of the sauce, transfer to oven, and broil until caramelized, 3-5 minutes. Using a spatula, divide veal between 6 serving plates and spoon some of the sauce over top of each. Arrange artichokes and reserved garlic around veal and garnish with scallions.