The tendron is a special cut of veal from the breast. A good butcher can easily separate the short ribs from the meat (the tendron)—most of the time, the veal breast gets thrown out or ground up, so he should be happy to make some money off a cut that is ordinarily unpopular and unprofitable.
Season the veal with salt and pepper. In the Dutch oven, heat the oil over high heat, and when it is almost smoking, add the butter. When the butter is sizzling, add the veal cubes, in batches, browning on all sides. Once the veal is browned, remove it from the pan with the tongs and set aside.