Summary

Ingredients

• 4 knuckle (s) (slices veal knuckle, approx. 1.2 kg)
• Flour for turning
• 5 tablespoon olive oil
• 2 carrot (s)
• 2 onions)
• 2 cloves garlic)
• 0.5 stick ½ leek
• 0.25 piece ¼ (s) celeriac
• 1 tablespoon tomato paste
• 1 can tomato (s)
• 200 ml beef stock (glass)
• 200 ml red wine, stronger
• salt
• 2 cloves garlic)
• 2 lemon (s), untreated, remove the grated zest
• 1 bunch parsley
• pepper from the grinder

Print Recipe Pin Recipe

Instructions

1. Clean or peel and dice the vegetables, onions and 2 cloves of garlic.
2. Turn the meat slices in flour and fry them well all over in hot olive oil in a roasting pan. Take the meat out of the roaster and season with salt and pepper. Now roast the vegetables in the frying fat and add tomato paste (tomato). Pour in the beef stock and red wine. Add the tomatoes. Salt and pepper everything and bring to the boil. Now place the meat on the vegetables.
3. Cover and simmer in a preheated oven at 200 ° C for about 2 hours.
4. In the meantime, for the gremolata, peel off the other two cloves of garlic and dice very finely. Rub the lemon peel and finely chop the parsley. Mix everything.
5. After the cooking time, take the meat out of the roaster and keep warm. Puree the sauce or strain it through a sieve. No longer needs to be thickened!
6. Sprinkle the gremolata over the finished dish and serve.
7. Just enough mashed potatoes, then the amount is just right for 2 people.
8. For other side dishes (e.g. peas and carrots) or if appetizers and / or desserts are served, one large slice of knuckle is sufficient per person.
9. If you only like it meaty, a good ciabatta or flatbread with meat with the wickedly good sauce also tastes good.