knuckle of veal

Total time approx. 2 hours

ingredients

1 large knuckle of veal

1 large onion

1 large carrot

1 piece of celeriac, about the size of a mandarin

1 stick of leek, 10 to 15 cm

1 lemon

4 garlic clove

4 bay leaves

2 sprigs rosemary

2 sprigs thyme

3 tablespoons of flour

1 glass of white wine

½ Liters of meat broth

salt and pepper

Olive oil

1 can of tomato

preparation

First chop onion, carrot, celery and leek and roast them in some oil. Deglaze with a little meat stock and simmer covered at low heat for about 15 minutes. In the meantime, pepper and salt the veal shank, dust it lightly with flour and roast it in a cast-iron frying pan in a little oil on all sides. Remove the knuckle of veal briefly, put the steamed vegetables in the roaster, add the herbs, also wine and meat broth as well as the tomatoes, the chopped garlic, the grated lemon peel and lemon juice. Put the knuckle back in. Put it in the oven with the lid closed for half an hour at 180°, then another hour at 160° and another half or whole hour at 120°. Then turn off the oven.

You can now use the knuckle right away or leave it in the oven until the next noon.