Summary

Ingredients

• 2 veal knuckle (s), taken from the butcher
• 3 carrot (s)
• 3 onion (s)
• 2 stalks celery
• 10 clove garlic
• 3 sprigs rosemary
• 0.5 ½ bunch thyme
• 0.5 ½ handful bay leaves
• 1 handful marjoram
• 2 bunch basil
• Salt, (fleur de sel)
• Black pepper from the mill
• sugar
• olive oil
• 400 ml red wine
• 1 liter veal stock
• 2 liters vegetable stock
• potato flour

For the puree:

• 1 large celeriac
• 1 tablespoon salt
• 1 teaspoon sugar
• 150 ml cream
• Salt, (fleur de sel)
• Black pepper from the mill
• 1 pinch (s) nutmeg
• 2 tablespoon butter

For the vegetables:

• 1 zucchini
• 1 small eggplant (s)
• 2 red pepper (s)
• 5 tomato (s)
• 1 bunch parsley
• 1 bunch basil
• 0.5 ½ bunch thyme
• 3 stalks sage
• 2 sprigs rosemary
• 3 clove (s) garlic
• 100 ml olive oil
• Salt, (fleur de sel)
• Black pepper from the mill
• olive oil

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Instructions

1. Roughly dice the carrots, onions, celery and garlic.
2. Roughly tear the herbs with your hands.
3. Preheat the oven to 160 degrees.
4. Season the veal knuckles with salt and pepper. Heat the olive oil in a large roasting pan and fry the veal knuckles on all sides. Then take it out.
5. Fry the diced vegetables in the remaining oil and season with salt, pepper and sugar. Deglaze with red wine and let it reduce completely.
6. Place the veal knuckles back in the roaster on top of the vegetables and bake in the oven at 160 degrees for 30 minutes (lid open!).
7. Then turn the meat over and pour the veal stock and vegetable stock and place in the oven at 160 degrees for an hour, this time with the lid closed. Then reduce the temperature to 120 degrees and leave the lid ajar. The further cooking time is 2 hours.
8. The meat can be prepared in this way and then heated in the stock. When cutting open, make sure that it is cut against the fiber. Drain a little brew and thicken with potato starch (dissolved in cold water).
9. Since there is a lot of brew in this dish, I pass it off later and heat it again and pour it into boiled twist-off glasses. Use it later as a normal stock.
10. Celery puree:
11. Peel and roughly dice the celery. Mix the diced vegetables with salt and sugar and let stand covered for approx. 60 minutes.
12. Then briefly pour cold water over it, strain and drain.
13. Let the celery cubes with the cream boil softly over a low heat. Puree the celery very finely with the hand blender. Stir the butter in it, possibly add a little more cream if the consistency is too firm. Season to taste with salt, pepper and nutmeg.
14. The celery puree can be prepared and reheated.
15. Ratatouille:
16. Cut the zucchini and aubergine into small cubes. Cut the walls of the seeds out of the peppers and dice them too. Quarter the tomatoes and cut out the core, then also dice. Make sure that all the diced vegetables are roughly the same size.
17. Pluck the herbs from the stems and chop finely.
18. Peel the garlic cloves, chop them roughly and puree them with salt in the olive oil.
19. As far as the ratatouille can be prepared a few hours in advance.
20. Heat the olive oil in a large pan and fry the diced vegetables and let them cook. The vegetables should stay firm to the bite. Season to taste with salt and pepper, then mix in the herbs and let them steep. Finally, flavor with the garlic oil.
21. Serving:
22. Arrange the ratatouille in an appetizer ring. Cut off a cam from the puree.
23. Cut the meat against the fibers and cut the slice in half if necessary. Pour in some thickened sauce. Serve the rest of the sauce in a sauce boat.
24. We recommend preheating the plates for this dish.