Veal Knuckle with Sauce and Potato and Radish Salad

5 from 3 votes
Prep Time 3 hours
Total Time 3 hours
Course Dinner
Cuisine European
Servings 3 people


Veal knuckle with sauce:

  • 960 g 1 leg of veal
  • 2 tsp Salt
  • 1 tsp White pepper
  • 1 tsp Whole caraway seeds
  • 2 tbsp Sunflower oil
  • 80 g 1 Onion peeled
  • 110 g 2 carrots / peeled
  • 70 g 1 piece of celery / cleaned
  • 6 g 2 cloves of garlic peeled
  • 400 ml Beef broth (2 teaspoons instant broth)
  • 100 ml White wine

Potato and radish salad:

  • 375 g Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 75 g Radish
  • 60 g 1 Onion peeled
  • 2 tbsp Sunflower oil
  • 2 tbsp Light rice vinegar
  • 1 tsp Sugar
  • 1 tsp Medium hot mustard
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill


  • 3 piece Radishes for garnish
  • 3 Stalk Parsley


Veal knuckle with sauce:

  • Peel and quarter the onion and cut into pieces. Peel the carrots with the peeler, halve lengthways and cut diagonally into pieces. Clean the celery and cut into pieces. Peel and dice the garlic cloves. Wash the veal knuckle, pat dry with kitchen paper and rub with a spice mixture (2 teaspoons salt + 1 teaspoon white pepper + 1 teaspoon whole caraway). Heat sunflower oil (2 tbsp) in a roasting pan, fry the veal shank all around, add the vegetables (), fry briefly and deglaze with the beef stock (400 ml). Cook / bake the seared shank of veal with lid in a preheated oven at 200 ° C for approx. 2 - 2.5 hours. Take out the veal shank and portion for serving. Deglaze the gravy with white wine (100 ml) and purée finely with a hand blender.

Potato and radish salad:

  • Wash the potatoes, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain, peel and cut into slices. Clean and wash the radishes and cut into thin slices. Peel, quarter and thinly slice the onion. Onion strips with radish slices, sunflower oil (2 tablespoons), light rice vinegar (2 tablespoons), sugar (1 teaspoon), medium-hot mustard (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 strong Pinches) in a bowl and mix well, add / fold in the potato slices, mix everything carefully and let the salad stand for a while.


  • Serve veal shank with sauce and potato and radish salad, each garnished with a small radish and parsley stalk.
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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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