Braised knuckle of veal

Name: Braised knuckle of veal
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1 collar Soup Greens; 1 Onion; 1 (approx. 1.8 kg) Knuckle of veal; 7-10 Tbsp salt and pepper; 2 TABLESPOONS clarified butter; 2 TEASPOONS Vegetable broth (instant); 1/4 l dry white wine; 1 TABLESPOON Cornstarch

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1 collar Soup Greens
1 Onion
1 (approx. 1.8 kg) Knuckle of veal
7-10 Tbsp salt and pepper
2 TABLESPOONS clarified butter
2 TEASPOONS Vegetable broth (instant)
1/4 l dry white wine
1 TABLESPOON Cornstarch

Directions

1
Clean or peel and wash the soup greens. Cut carrots and leek into slices, celery into pieces. Peel and halve the onion.
2
Wash the meat, dab dry and remove any connective tissue. Season meat with salt and pepper all around. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
3
Heat the lard in a small roaster or casserole. Brown the knuckle of pork in it all around at high heat. Add vegetables and onion and fry briefly.
4
Dissolve the stock in 1/2-3/4 l hot water. Pour 1/4 l stock and wine to the knuckle of pork. Roast in the hot oven for about 2 1/2 hours. Add the rest of the stock little by little. Now and then cover the knuckle with the roast stock.
5
Remove the roast. Pour the roast stock through a fine sieve into a pot. Bring the stock to the boil. Stir the starch and 4 tablespoons of cold water until smooth and add to the boiling stock, simmer for 2-3 minutes.
6
Season the sauce with salt and pepper. Cut the knuckle parallel in slices from the bone. Add the sauce. Cole Slaw and pretzel taste good with it.