Friday, February 15, 2008

Veal Shank With Sour Cherries

Here's PB and J's recipe for the veal shank they cooked for the Gastronati's former USSR evening. They served it with egg noodles, but it would also go well with potatoes or rice.

Veal Shank With Sour Cherries

1 Tbsp extra-virgin olive oil
4 Tbsp butter
4 slices veal shank
salt and pepper to taste
1 large onion, roughly chopped
1/2 cup chopped carrot
10 green cardamom pods, crushed (you can also use white cardamom)
One 16 or 17 ounce jar of sour cherries with their juice
1 cup veal stock (beef or chicken will work, too)
1 tsp grated lemon zest

Combine oil and butter in skillet at low heat and brown the outside of the veal shank on medium-high heat. Sprinkle with salt and pepper.

Reduce heat to medium and remove the meat. Add the onions and carrots, cook and stir occasionally until the veggies soften. Stir in the cardamom, then the cherries and finally the juice along with the stock.

Return the veal shank to the skillet and cover. Cook until the meat is very tender and pulling away from bone (at least 90 minutes). Stir occasionally and turn the meat.

If the sauce is thin, remove the meat and turn the heat to high to thicken.

Stir in the lemon zest.


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