Summary

Ingredients

• 1 large knuckle veal (s)
• 1 large onion (s)
• 1 large carrot
• 1 piece (s) celeriac, about the size a tangerine
• 1 leek, 0 to 5 cm
• 1 lemon (s), (organic)
• 4 clove (s) garlic
• 4 bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 3 tablespoon flour
• 1 glass white wine
• 0.5 liter ½ meat broth
• salt and pepper
• olive oil
• 1 can tomato (s)

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Instructions

1. First cut the onion, carrot, celery and leek into small pieces and fry in a little oil. Deglaze with a little meat stock and cook covered over the lowest heat for about 15 minutes. In the meantime, pepper and salt the veal knuckle, dust lightly with flour and fry on all sides in a cast-iron roaster in a little oil. Briefly remove the knuckle, place the steamed vegetables in the roasting pan, add the herbs, also the wine and meat stock as well as the tomatoes, the flaky garlic, the grated lemon peel and the lemon juice. Put the knuckle back in. Cook with the lid closed in the oven for half an hour at 180 °, then another hour at 160 ° and another half or full hour at 120 °. Then turn off the stove.
2. You can now continue to use the knuckle or let it rest in the oven until the next lunchtime.
3. I prepared the knuckle as described late the evening before. In the morning I took them out of the roaster and boned them. The individual muscle strands can be easily removed by hand. I removed the herb stalks from the vegetables and pureed the vegetables with the blender, diluting them to the desired consistency with a little broth (but it should remain very thick!). Then put the meat back in and slowly reheat it.
4. I served it with parsley and white bread (basmati rice also tastes good with it).