Knuckle of Veal Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I present you my Knuckle of Veal Recipe as roast veal.
After all, the veal knuckle is the ideal roast veal for the guest kitchen and is great on the table.
The knuckle of veal can be easily prepared, it is absolutely sure to succeed and the luxury class knuckle when the boss comes over for dinner.
A French star chef once called the veal shank the “Bentley on the table”…
The pork knuckle cannot compete with the veal knuckle in terms of taste.
The veal knuckle is strong in taste and yet fine.
Now let yourself be inspired to braise the veal knuckle. Have fun and good luck!
Table of Contents
1. Recipe Knuckle of Veal
Below is my recipe for the veal shank, I wish you every success.
Please send questions directly via the comment function!
Knuckle of Veal
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for roast veal with veal shanks.
Prepare veal shank
|2-2,5||kg||knuckle of veal (in whole )|
|1||bottle||dry red wine|
|2||pc||cloves of garlic|
Bind and finish the Sauce
Wash soup vegetables, lay them dry.
Peel vegetables and cut into pieces.
Place the vegetables in a large roasting pan.
–> Alternatively, you can use a deep baking tray.
–> Preheat oven at 175°C.
–> Use hot air or top/bottom heat.
Peel onions or shallots and garlic.
You can cut large onions in half.
–> Add aromatics to the vegetables.
Supplement bay leaves
Add bay leaves to the vegetables.
Wash the whole shank, dry it.
-> In the picture you can see slices of the veal shank.
-> I will show you the preparation of ossobuco elsewhere.
-> In this recipe we prepare the knuckle whole.
Place the veal shank with the prepared vegetables in the roaster or on the deep baking tray.
Season the veal shank with salt, pepper and a little paprika.
Add a little oil.
Place the baking tray or roaster in the middle of the oven.
Set kitchen alarm clock for 45 minutes.
After 45 minutes, add the tomato paste to the vegetables and spread in the roaster.
Cook for another 15-20 minutes more.
The tomato paste should roast during this time as shown in the center and front of the picture.
To help you, the picture shows the different roasting stages of the vegetables when preparing a dark sauce starter.
Deglaze veal shank
Deglaze with the red wine and veal stock.
Cook veal shank
Add thyme or bouquet garni to the sauce.
Cook the veal shank in the oven, temperature range 170°C for another 1-1.5 hours.
Turn the knuckle once if necessary.
-> The total cooking time is about 2.5 hours.
Prepare side dishes
In the meantime, prepare the side dishes.
When is the veal shank ready?
Towards the end of the cooking time, check the degree of doneness by piercing the meat with a meat fork:
If the meat can be pierced without noticeable resistance and no more red meat juice comes out, the veal shank is done.
Remove the knuckle from the roaster or baking tray and keep warm.
Strain the sauce through a fine hair sieve and bring to the boil.
Mix the cornstarch in cold water and pour it into the boiling veal sauce.
Continue to boil the sauce, this will thicken the sauce.
Before serving, season the sauce with salt and pepper and mix it with cold butter.
As an alternative to cornstarch, you can use fresh and finely grated potatoes to thicken the veal sauce.
Optionally add mushrooms
Optionally, you can refine the sauce with morels.
Soak the morels in cold water for 20 minutes.
Add the morels with the soaking water to the sauce.
Do not add the settled sand.
Simmer the morel sauce for at least 10 minutes.
Remove the meat of the veal shank from the bone and cut into slices.
Arrange on hot plates with the side dishes and add the sauce.
Serve quickly, bon appétit!
Alternatively, you can cook the knuckle in a large oval roaster with a lid.
2. Nutritional Values
3. How do you prepare a Knuckle of Veal?
- Preorder the veal shank at the butcher, for 4 persons a veal shank of 2 kg is sufficient.
- In addition to the veal shank, order 2 kg of finely chopped veal bones and prepare a veal stock.
- Alternatively you can buy a veal stock in a jar.
- Buy soup vegetables: celery, carrots, leek, onions, parsley roots.
- I recommend garlic, thyme, bay leaf, sweet paprika and tomato puree as aromatics.
- Get a good red wine for cooking, I recommend you a Spanish red wine.
- Preparation in short form:
- Season the knuckle of veal, fry,
- Roast finely chopped vegetables in the roaster,
- Add the tomato paste and roast until light brown,
- Pour in the wine and veal stock,
- Add the aromatics, cover and braise for 2 hours in the oven.
4. Which Side Dishes go with the Veal Shank?
Here are some ideas for side dishes for roast veal – the veal shank, so I can answer the question:
What should I eat with the veal shank?
potato dumplings, napkin dumplings, bread dumplings, parsley potatoes, fried potatoes, ribbon noodles, tagliatelle.
Broccoli with almonds, broccoli with butter crumbs, glazed carrots, glazed root vegetables, red cabbage & blue cabbage,
cream savoy cabbage, Brussels sprouts with butter crumbs, Brussels sprouts with almonds, vegetables tossed in butter.
Star chef tip:
Refine your sauce with porcini mushrooms, chanterelles or morels!
5. Cook the Knuckle of Veal properly
I learned how to stew veal in Bavaria.
The veal shank comes after the browning and infusion with lid into the oven.
The veal shank can then be cooked at moderate heat. This has less to do with low temperature, because low temperature would mean about 120°C.
A good temperature range for braising the knuckle of veal is 170°C with the lid closed.
You can also stew your knuckle of veal in a Roman pot, after I have broken such a clay pot already once, I prefer to stew the knuckle of veal in a roaster.
Please forget all pseudo-tips for steaming the veal shank, I have tried it all out and the best is still stewing the veal shank with the lid.
6. Other Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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