Whole braised veal knuckle

Ingredients for 6 servings:

• 1 veal knuckle(s), approx. 2 – 3 kg
• 3 tbsp sunflower oil
• 2 onions
• 120 g celeriac
• 2 tsp powdered sugar
• 1 tbsp tomato paste
• 150 ml red wine, dry
• 500 ml chicken stock
• 1 bay leaf
• ½ tsp black peppercorns
• 1 clove(s) garlic
• 1 slice(s) ginger, approx. 1 cm
• 1 strip of lemon peel
• 1 sprig(s) of thyme
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours

becomes buttery soft

Brown the veal shank on all sides in half of the oil. Trim and dice the vegetables. Braise in the remaining oil. In a roasting pan large enough to hold the shank, heat the powdered sugar with a little water and caramelize until light brown. Add the tomato paste and fry briefly. Pour in half of the red wine and reduce almost completely. Repeat with the second half of the wine. Pour in the chicken stock and add the vegetable mixture. Place the shank on top. Braise in the oven preheated to 160°C for two hours. Turn the shank a few times during this time. Continue cooking uncovered at the same temperature for another 1.5–2 hours, depending on the size. Baste with a little sauce occasionally. When it is buttery soft and no longer offers any resistance when pierced with a meat fork, remove from the roasting pan and keep warm. Reduce the sauce to the desired consistency with the bay leaf, crushed garlic, ginger, peppercorns, and lemon zest. Strain through a fine sieve and press the vegetables dry. Season with salt and pepper and serve with slices of veal shank. I made a potato gratin as a side dish.