Veal knuckle with colorful vegetables
easy
135 mins
135 mins
Ingredients
- 1 knuckle of veal (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 3 Garlic cloves
- 2 Rosemary twigs (alternatively dried rosemary)
- 40 g clarified butter
- 1 cauliflower
- 375 g Mushrooms
- 500 g Carrots
- 1/4 l clear broth (instant)
- 80 g Tyrolean bacon (alternatively lean smoked streaky bacon)
- 20 g Butter or margarine
- 7-10 Tbsp grated nutmeg
Directions
- 1
Wash veal shank and pat dry. Rub with salt and pepper and place in a roaster. Peel and slice the garlic. Pluck rosemary needles from the twigs. Cover knuckle with garlic and rosemary.
- 2
Heat clarified butter and pour over the knuckle. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours. If necessary, add some water in between. Clean and wash the cauliflower and mushrooms.
- 3
Cut the cauliflower into florets, halve the mushrooms. Peel, wash and slice the carrots. Cook the cauliflower and carrots in the boiling broth for 12-15 minutes. Dice bacon and leave it in the fat.
- 4
Steam mushrooms in bacon fat for 5 minutes and add to vegetables. Put everything into the roasting pan, mix a little and braise again briefly. Season with salt, pepper and nutmeg. Boiled potatoes taste good with it.
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