Knuckle of Veal from Oven with Baker’s Potatoes

5 from 7 votes
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 2 people


Meat and sauce approach:

  • 800 g Veal shank slice
  • 100 g Onion
  • 1 size Clove of garlic
  • 150 g Carrot
  • 1 Red pointed peppers
  • Pepper salt
  • Flour for turning
  • 6 tbsp Sunflower oil
  • 1 tbsp Tomato paste
  • 200 ml White wine
  • 300 ml Veal stock
  • 100 ml Water
  • 1 tsp Peppercorns
  • 1 Bay leaf
  • 1 Fresh thyme


  • 400 g Potatoes
  • 100 g Onion
  • Salt, pepper, nutmeg
  • 250 ml Vegetable broth
  • 1 size Clove of garlic
  • 1 tbsp Butter
  • 45 g Parmesan


Meat and sauce approach:

  • Peel the onion, roughly dice. Skin the garlic, cut into slices and then chop a little. Peel the carrots, also roughly dice. Wash the pointed peppers, dry them, cut in half, remove the seeds and cut into large pieces. Wash the leg slice in cold water and dry well. Pepper and salt all around and toss lightly in the flour. Knock off any excess.
  • Preheat the oven to 160 ° O / bottom heat. Prepare a small roaster. Sear the meat all around in 3 tablespoons of oil in a pan. When it has turned color, take it out of the pan and put it into storage for a short time. Discard the frying fat from the pan, wipe it out well, then heat the remaining 3 tablespoons of oil and sweat the onion and garlic in it first. Shortly afterwards add the vegetables and fry them lightly. Stir in tomato paste, sweat briefly and then immediately deglaze everything with wine, stock and water. Scatter peppercorns and bay leaves, bring to the boil 1 more briefly and transfer to the roaster. Place the meat in it, sprinkle thyme sprigs on top, close the roasting pan with either a lid or aluminum foil and slide it into the oven from below on the 2 rails.
  • The total cooking time is approx. 2 hours 15 minutes. After approx. 1 hour, remove the aluminum foil, turn the meat, put the roaster back into the oven - now without foil - and simmer for the remaining hour and take on color to let. The additionally specified 15 minutes are for "Johnglating with the times" and are optional.

Baker's potatoes:

  • Skin the onion, dice finely, peel the potatoes and slice thinly. Put together with the onions in a bowl and season well with pepper, salt and a little nutmeg and mix. Butter a large or 3 small casserole / gratin molds and layer and arrange the potato slices in them, slightly upright and leafy. Peel the clove of garlic, press into the stock, stir it well and pour it over the potatoes so that their upper edges protrude (the whole stock may not be needed). Then distribute the butter in small flakes and put it in the oven about 20 minutes before the meat is cooked.
  • When the meat is done and taken out of the oven, turn it up to 220 ° immediately and cook the potatoes for another 20 minutes. Whereby after 10 minutes the Parmesan has to be spread over the surface.

Finishing meat and sauce:

  • Lift the meat out of the stock, wrap it in aluminum foil and "put it in a warm bed" (replacement for expensive heat lamps ... ;-))) Pour the vegetables through a sieve, collect the stock in the pot, boil it and then let it simmer until it is a little reduced. If necessary, set with 10 g of corn starch mixed in water and finally stir in a tablespoon of sour cream and season to your own taste.
  • When serving, hand the potatoes separately so that everyone can help themselves. The vegetable side dish was beans wrapped in bacon. Your preparation is not taken into account in the recipe, but that can run alongside, regardless of which side dish was chosen.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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