Veal Shanks with Cherries

1. 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.

2. 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.

3. 3

   Sprinkle the meat with salt and pepper as it cooks; when the meat is brown, transfer it to a plate.

4. 4

   Reduce the heat to medium, add the onion and carrot, and cook, stirring occasionally, until they soften, about 10 minutes.

5. 5

   Stir in the cardamom, then the cherries and their juice, along with the stock.

6. 6

   Bring to a boil and turn the heat to low.

7. 7

   Return the veal shanks to the pan and cover the skillet; adjust the heat so the mixture simmers steadily.

8. 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.

9. 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.)

10. 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.

11. 11

    Stir in the remaining butter, a bit at a time, then add the lemon zest and turn off the heat.

12. 12

    Serve the meat with the sauce spooned over it.

* Per serving · 4 servings · Values may vary.