Roast knuckle of veal
By Boulay Mathieu Papilles& Co
Details
servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 2mins
Cost Average budget
Preparation
Step 1
Wash the knuckle of veal, wipe and coat it with butter, then salt and pepper. Put in an ovenproof pot with a few tablespoons of oil.
Step 2
Put in the oven and roast for about 1 hour 30 minutes at 180 ° c
Step 3
Remove the veal from the pot, very finely chop the carrots, onions, garlic, celery, rosemary and thyme and cook in the juices of the meat.
Step 4
Put the veal back into the casserole and cook, still over medium heat for 1 hour, moistening the meat with white wine and it's own juices.
Step 5
Serve the roast in a large hot dish, drizzled with the cooking juices. Garnish with a sprig of rosemary and accompany with oven roasted potatoes.
Like these recipes? Then you'll love
- Woodpigeon with cabbage 4.3/5 (64 Votes)
- Medley of spring vegetables,... 3.3/5 (119 Votes)
- Roast veal with potatoes and... 3.5/5 (105 Votes)
Leave a comment about this recipe