1. Pat veal dry with paper towel. Season on both sides with salt to your taste.
2. Heat oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster. Brown veal for about 10 minutes, turning once, until browned on both sides. Transfer to a plate.
3. Add onion to pot; cook, stirring, for about 3 minutes or until almost translucent. Add cumin, garlic powder, onion powder and ½ tsp (2 mL) salt; cook, stirring, for about 20 seconds to toast spices. Add beef broth and saffron; bring to a simmer, stirring and scraping up brown bits from pot. Return veal and accumulated juices to pot.
4. Cover, reduce heat to low and simmer for about 2 hours or until veal is fork-tender.
5. Meanwhile, place lemon in a large bowl of water, squeezing juice slightly. Trim outer leaves from artichokes with sharp paring knife, dipping into lemon water as you trim, until tender hearts remain. Cut into quarters and scoop out fuzzy chokes; discard leaves and chokes. Place artichoke pieces in lemon water.
6. Drain artichoke hearts and add to pot. Cover and simmer for 15 minutes, until artichokes are almost tender. Stir in peas; simmer, uncovered, for 5 minutes or until tender and artichokes are soft. Season with salt to taste.

7. Arrange veal shanks in shallow soup plates; ladle in artichokes and peas with broth, as desired. Garnish with pea shoots.