Veal Shanks with Cherries

Name: Veal Shanks with Cherries
Yield: makes 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 4 tablespoons (1/2 stick) butter or more oil; 4 center-cut slices veal shank, at least 2 pounds; Salt and black pepper to taste; 1 large onion, roughly chopped; 1/2 cup chopped carrot; 10 white cardamom pods; One 16- or 17-ounce jar sour cherries, with their juice; 1 cup chicken or beef stock, preferably homemade (page 160), or red wine; 1 teaspoon grated lemon zest

December 14, 2011

Think of this as osso buco, Russian style; the technique is almost identical to that in the following, better-known classic, but the result is sweeter and more fragrant. Serve with pilaf or buttered noodles. If you are lucky enough to find fresh sour cherries, by all means use them; pit about a pound and add them to the pan as you would bottled sour cherries, along with about 1/4 cup sugar and a bit more stock. Other cuts of meat you can use here: as in classic osso buco, you will lose something by substituting chunks of boneless veal for the shank, but you will gain time, and the results will still be quite good.

Recipe notes

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