Knuckle of veal
easy
150 mins
150 mins
Ingredients
- 1.8 kg Knuckle of veal
- 1-2 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS clarified butter
- 1/4 l dry white wine
- 1/2 l clear broth (instant)
- 2 can(s) (425 ml each; weight 255 g) Italian white beans
- 200 g oblong shallots
- 1 collar Spring onions
- 1 chili pepper
- 1/2 bunch Thyme
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp fresh herbs, chili and lemon
Directions
- 1
Wash the meat and dab dry. Peel the garlic and press it through a garlic press. Season knuckle of pork with salt, pepper and garlic. Heat clarified butter in a roaster and fry the veal shank in it all around. Douse with white wine.
- 2
Put into the preheated oven and braise for about 2 1/4 hours (electric cooker: 200 °C/ gas: level 3). Pour approx. 1/8 litre stock over the knuckle of pork bit by bit at intervals of approx. 20 minutes. In the meantime, drain and drain the beans. Peel the shallots and cut them in half lengthwise. Clean and wash spring onions and cut them into bite-sized pieces. Carve chilli lengthwise, cut into fine rings. Wash thyme, pluck leaves from the stalks. Place the shallots, spring onions and chillies around the knuckle 45 minutes before the end of the cooking time. Drizzle with olive oil. Add beans and thyme 10 minutes before the end of the cooking time.
- 3
Carve chilli lengthwise, cut into fine rings. Wash thyme, pluck leaves from the stalks. Place the shallots, spring onions and chillies around the knuckle 45 minutes before the end of the cooking time. Drizzle with olive oil. Add beans and thyme 10 minutes before the end of the cooking time. Season with salt and lemon juice. Arrange the knuckle of pork and vegetables on a plate, garnished with fresh herbs, chilli and lemon
Nutrition Facts
730 kcal
21 g
33 g
65 g
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