Summary

Ingredients

• 4 slices veal knuckle (about 3 cm thick)
• Salt and pepper, whiter
• 5 tablespoon olive oil
• 2 onions)
• 2 cloves garlic
• 3 medium carrot (s)
• 0.25 ¼ celeriac with a little green
• 1 large leek stick (s)
• Thyme, rosemary & marjoram, 1 branch each
• 20 g tomato paste
• 0.5 liter ½ meat broth
• liter ⅛ wine, red, (dry)
• 1 bunch parsley
• 1 teaspoon lemon (s) - zest, grated
• Flour, for turning

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Instructions

1. Season the meat slices all around with salt and pepper and turn them in flour. Fry vigorously on all sides in heated oil. Then place in a stew pan and preheat the oven to 200 °.
2. Peel and finely chop the onions and cloves of garlic. Clean the vegetables and cut into small cubes. Briefly sauté everything in the remaining frying fat and add to the meat with the frying stock. Add the marjoram, thyme and sprig of rosemary.
3. Mix the tomato paste with the meat stock and the red wine and pour over the meat. Put the casserole in the middle of the oven and stew for approx. 75 minutes. Finally, season to taste, remove the herb sprigs. Finely chop the parsley and mix in with the grated lemon zest.
4. I usually make double or triple the amount, as the dish is ideal for freezing.