Glazed Veal Knuckle with Side Dishes from Woods, Fields and Meadows

Beef stock

1. For the beef stock, wash the beef bones and pat dry. Then fry in a saucepan, cover with plenty of water, set and bring to the boil. Skim after the first boil. Peel the roots, cut them into small pieces and add them to the saucepan with the bay leaf, allspice and a few peppercorns. Simmer for approx. 2-3 hours without the lid (add a little water from time to time). Then strain through a fine sieve and degrease. Degreasing is easy by allowing the stock to cool down overnight. Then the solid beef fat can be easily removed.

roast meat

1. Parry the knuckle of veal (2 kg) (remove skin and tendons), put the parings aside. Peel the carrots, celery and onions and cut into cubes. Then sprinkle the knuckle with salt and pepper and fry vigorously on all sides in the roaster with 2 tablespoons of oil. Remove the seared knuckles from the roasting pan, cover with aluminum foil and set aside. Put the paring in the roasting pan and roast well. Place the diced carrots, celery and onions in the roasting pan and continue toasting with the paring until they turn a nice brown color. Now deglaze with a dash of red wine. Then add the tomato paste and continue toasting so that the tomato paste caramelizes slightly. Repeat the process “deglaze with red wine and reduce” several times. Now add the flour and let it sweat until it turns brown. Finally add the rest of the red wine and stir until lump-free. Then fill up with part of the cattle fund. Put the veal shank back in the roaster and braise it uncovered in the oven over medium heat (160 – 175 degrees) for about 1.5 hours. Pour the meat stock over the knuckle every 15 minutes. As the roast stock is reduced, add the rest of the beef stock every now and then. After 1.5 hours, let the knuckle simmer on a low heat (around 120 degrees). Turn every now and then and brush over (glaze) with the meat juices until the knuckle is buttery soft and shiny brown. Strain the meat stock through a sieve and, if necessary, reduce it to 0.5 liters. Season again to taste and refine with sour cream if necessary. Remove the knuckle meat from the bone, portion and serve.
2. First bake the potato nests. To do this, peel the large, floury boiling potatoes and cut into thin long threads. Bring the oil to the boil (approx. 200 degrees) in a tall, narrow saucepan. Place the potato strings in the Nest baking pan and bake until golden brown in a hot oil bath. Then peel the carrots, cut them into diamonds and blanch them in salted water. Then drain and toss in 20 grams of good butter and a level tablespoon of sugar. Sprinkle with parsley and keep warm. Boil the peas in salted water and strain. Then toss in 20 grams of good butter and a level tablespoon of sugar. Season to taste with a dash of nutmeg and keep warm. Clean and wash the chanterelles and blanch them in salted water. Then strain and cook again in a little salted water for about 5 minutes. Finely dice the bacon and shallots. Then leave the bacon until it is brown, add the shallot and sweat it. Lift the chanterelles out of the water and add to the bacon and shallot mixture. Swirl well, cover with parsley and keep warm. Then peel the triplets, boil them in salted water for 15 minutes and drain them. If you want to toss in some (10g) good butter. Put the carrots and peas in the potato nests and serve with the boiled potatoes. Also serve the portioned veal knuckle and cover with 2-3 tablespoons of the best brown sauce. Finally sprinkle the chanterelles over the meat and serve.