Roast knuckle of veal

By Boulay Mathieu Papilles& Co

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Rate this recipe 3.4/5 (130 Votes)

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Details

servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 2mins
Cost Average budget

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.

Put in the oven and roast for about 1 hour 30 minutes at 180 ° c

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.

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.

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.