Summary

Ingredients

• 4 slices veal knuckle (with bone approx cm thick)
• 2 large onions
• 2 cloves garlic
• 2 large carrot (s)
• 3 stalks celery
• 2 tablespoons oil
• 200 ml white wine
• 2 tablespoon flour
• 2 cans tomato (s), peeled
• salt and pepper
• thyme
• 1 lemon (s), untreated
• 1 bunch parsley

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Instructions

1. Clean the celery stalks and cut them into slices, peel the carrots and cut them into slices as well. Peel the onions and garlic and cut into cubes.
2. Wash the veal slices, pat dry and turn in flour.
3. Heat the oil in a large pan and sear the meat on both sides and then take it out again.
4. Then sauté all the vegetables in the same pan. Deglaze with the wine. Stir in both cans of tomatoes and mash a little with a fork. Now add the meat again and cover a little with the sauce. Let simmer for at least 2-2.5 hours (the longer the better).
5. Finally, season with salt, pepper and thyme.
6. Now to the so-called gremolata, the TOPPING! To do this, rub the lemon peel and mix with the finely chopped parsley and the pressed garlic. Serve with the meat and add a teaspoon over the meal if you like. Tastes great !!!
7. Gnocchis, risotto or ribbon noodles go well with it.