Braised Veal Knuckle from Pipe with Pretzel Dumplings, Dark Beer Jus and Bacon Beans

Veal knuckle

• Remove the silver skin and fat from the veal knuckle, wash, dab, salt and pepper. Place in a roasting dish with a little water at 180 ° C for 30 minutes and slide into the oven.

• Then add coarsely chopped soup greens and veal bones and cook for about 3 hours at 200 ° C. Turn the veal shank in between and pour the gravy over it.

• When the meat comes off the bone and is nice and brown all around, remove the bones and soup greens. Pour the meat stock into a saucepan, reduce it and season with the dark beer. Do not thicken the sauce.

pretzel dumplings

• For the pretzel dumplings, chop the pretzels and bread rolls (into pieces about 1 cm in size). Warm up the milk and add it, let it steep for 10 minutes. Add the eggs and knead until a mushy mass is formed.

• Add the parsley, salt and pepper. Shape the mixture into dumplings with moistened hands. Bring the salted water to the boil, turn down the temperature and add the dumplings to the water - let it steep for 20 minutes.

beans with bacon

• For the bacon beans, wash the beans and cut off the ends. Let the beans cook for 20 minutes, then drain them.

• Place 8 beans at a time on a slice of ham crosswise, season with salt, pepper and savory. Wrap the ham with the beans tightly. Fry the bean packets all over in butter.