Knuckle of veal with apple sauerkraut and dumpling
easy
135 mins
135 mins
Ingredients
- 2 Garlic cloves
- 1 knuckle of veal (about 2 kg with
- 7-10 Tbsp bones)
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 TABLESPOONS Beer
- 1 can(s) (850 ml) Sauerkraut
- 1/4 l apple juice
- 2 Bay leaves
- 2 Cloves
- 2 Allspice seeds
- 2 Apples
- 1 pack of "8 cooked
- 7-10 Tbsp Dumplings"
- 1 collar curly parsley
Directions
- 1
Peel the garlic and press it through the garlic press or chop it finely. Wash the veal shank and dab dry. Rub with oil, salt, pepper and garlic, place on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for two hours.
- 2
Brush with beer in between. Put sauerkraut and apple juice in a pot. Add bay leaves, cloves and allspice and simmer covered at low temperature for one hour. Wash apples, remove seeds, cut into slices and add ten minutes before the end of cooking time.
- 3
Season to taste with salt and pepper. In the meantime mix dumpling mixture with 1/2 litre water and let it swell for five minutes. Wash parsley, dab dry and chop. Mix into the potato mixture.
- 4
Form twelve smaller dumplings. Ten minutes before the end of the cooking time, cook the veal shank in plenty of boiling salted water (until they rise to the surface). Arrange the sauerkraut and veal knuckle on a plate, serve dumplings separately.
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