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1
Combine the oil and 2 tablespoons of the butter in a wide deep skillet or flameproof casserole, preferably nonstick, with a lid and place over medium-high heat.
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2
Wait a couple of minutes and, when the butter foam subsides, add the veal shanks and brown them well, rotating and turning the pieces as necessary, 15 minutes or more.
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3
Sprinkle the meat with salt and pepper as it cooks; when the meat is brown, transfer it to a plate.
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4
Reduce the heat to medium, add the onion and carrot, and cook, stirring occasionally, until they soften, about 10 minutes.
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5
Stir in the cardamom, then the cherries and their juice, along with the stock.
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6
Bring to a boil and turn the heat to low.
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7
Return the veal shanks to the pan and cover the skillet; adjust the heat so the mixture simmers steadily.
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8
Cook until the meat is very tender and pulling away from the bone, at least 90 minutes and probably more; turn the veal every half hour or so.
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9
(When the meat is tender, you may turn off the heat and refrigerate the dish for up to 24 hours; reheat gently before proceeding.)
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10
If the sauce is thin, transfer the meat to a warm platter and turn the heat to high; boil the sauce until it becomes thick and glossy, about 5 minutes.
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11
Stir in the remaining butter, a bit at a time, then add the lemon zest and turn off the heat.
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12
Serve the meat with the sauce spooned over it.
