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.
Jessica Moser
Farmer from Buschenschank Oberpartegger
Oberpartegger, Villanders
Ingredients
4 persons
180 MIN.
-
1Knuckle of veal
-
herb salt
-
oil
-
1onion
-
2cloves of garlic
-
1 dspntomato puree
-
100 mlred wine
-
10cherry tomatoes
-
2potatoes
-
2carrots
-
1pepper
-
1courgettes
-
garden herbs
Instructions - Knuckle of veal
-
1.
StepRub 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.
StepFinely 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.
StepPlace the onion-garlic sauce next to the veal and roast in the oven at 160° C for around 3 hours.
-
4.
StepCut 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
