Veal Knuckle with White Beans, Tomatoes and Lovage

Summary

Ingredients

• 250 g beans, white, dried
• 4 knuckle veal (s), approx. 1.2 kg
• salt
• Pepper, black, from the mill
• 30 g clarified butter
• 10 garlic
• 1 can tomato (s), chunky, 400 g
• 2 tablespoon lovage, chopped

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Instructions

1. Soak the beans the day before.
2. Bring the soaked beans to the boil with plenty of cold water and skim them. Cover and cook over a mild heat for about 1 hour.
3. In the meantime, season the veal shank slices with salt and pepper. Fry both sides in hot clarified butter. Peel the garlic cloves, cut in half lengthways. Add to the meat and sauté briefly.
4. Drain the tomatoes and add the juice to the meat. Scatter 1 tablespoon of lovage over the meat. Cover and simmer over a mild heat for about 90 minutes. From time to time to turn. If necessary, add 3 to 4 tablespoons of water to loosen the gravy from the bottom of the pan.
5. Add the beans to the meat 30 minutes before the end of the cooking time, season with salt and pepper. Add the drained tomatoes. Season again to taste and sprinkle with the remaining lovage.
6. Serve with risotto or baguette.