Whole veal knuckle roasted in the traditional way in the oven

Ingredients for 4 servings:

• 1 veal knuckle(s) in one piece, approx. 1.5 kg
• 4 tbsp oil or clarified butter
• 1 large onion(s), finely chopped
• 700 g carrot(s), cleaned and cut into pieces
• 2 large tomatoes, peeled and pitted, cut into small cubes
• 150 ml white wine
• 800 ml veal stock
• 2 stalks of parsley
• 1 bay leaf
• 1 sprig(s) of thyme
• e.g. corn starch
• 2 tbsp butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pour oil/clarified butter into a roasting pan with a lid, place the pan in the oven (without the lid) and preheat to 220°C. Season the knuckle with salt and pepper and sear for 20 minutes on all sides. Remove the meat and set aside, drain off any excess oil/fat. Add the vegetables and sear them, then deglaze with the white wine. Return the meat to the roasting pan and pour in the veal stock, adding the herbs. Reduce the heat to 150°C. Put the lid on and braise the knuckle for 1 1/2 hours, turning the meat once. After this time, remove the lid and increase the heat to 200°C, and roast the knuckle for another 30-45 minutes. Remove the cooked knuckle from the sauce, remove it from the bone, and keep warm wrapped in aluminum foil. Remove the carrots from the sauce and keep warm. Pour the sauce through a sieve into a small pan, reduce slightly, season if necessary, thicken with a little cornstarch, and finish with a knob of butter. Place the carrots on a warmed serving platter and arrange the sliced ​​knuckle on top. Serve the sauce on the side. My grandmother served it with mashed potatoes, but polenta or pasta would also work.