in Recipes

Veal knuckle with garlic and lemon marinade

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Ingredients for 4 servings:

  • 1 knuckle(s), of veal, approx. 1.2 kg
  • 5 cloves garlic
  • 1 dl oil
  • 1 tbsp coarse-grained mustard
  • 1 tsp pepper, coarsely ground
  • 1 lemon(s), grated peel

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Mix together the lemon zest, juice, and oil. Press in the garlic. Add the mustard and pepper. Place the veal shank in a roasting or freezer bag. Pour in the marinade. Seal the bag close to the piece of meat and turn it over to distribute the marinade evenly. Marinate in the refrigerator for at least 3 hours, but preferably overnight, turning it 2-3 times. Remove the veal shank from the bag and pour the marinade into a bowl. Salt the veal shank all over. Grill for 1 3/4 hours, not too close to the embers, brushing it regularly with the marinade. The veal shank is cooked when the meat begins to fall away around the bone.

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Written by John Myers

Professional Chef with 29 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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