Main course

Knuckle of veal

Knuckle of veal

The knuckle is one of the best cuts of the calf. Together with fresh vegetables from the garden, the meat is roasted in the oven until golden brown.

Recipe from the farmer's kitchen

Jessica Moser

Farmer from Buschenschank Oberpartegger

Oberpartegger, Villanders ©

Ingredients

4 persons

180 MIN.

• 1
  Knuckle of veal
• herb salt
• oil
• 1
  onion
• 2
  cloves of garlic
• 1 dspn
  tomato puree
• 100 ml
  red wine
• 10
  cherry tomatoes
• 2
  potatoes
• 2
  carrots
• 1
  pepper
• 1
  courgettes
• garden herbs

Print recipe

www.roterhahn.it

Instructions - Knuckle of veal

• 1.

  Step
  Rub the knuckle of veal with the herb salt and brown in oil on a baking tray in the oven. 2. Finely chop onion and garlic and brown with the tomato puree in oil. Douse with red wine and pour a little water water over it.
• 2.

  Step
  Finely chop onion and garlic and brown with the tomato puree in oil. Douse with red wine and pour a little water water over it.
• 3.

  Step
  Place the onion-garlic sauce next to the veal and roast in the oven at 160° C for around 3 hours.
• 4.

  Step
  Cut up the vegetables and boil briefly in salted water. Shortly before the veal is cooked, add the vegetables, sprinkle the herbs on the veal and leave to finish cooking.
•  
  Happy cooking

Jessica Moser

Farmer from 'Roter Hahn Buschenschank'

Oberpartegger in Villanders

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