&noscript=1 /> Knuckle of veal - Typical recipe from South Tyrol Rezept
 

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
Ingredients
4 persons
180 MIN.
  • 1
    Knuckle of veal
  • herb salt
Print recipe
www.roterhahn.it
Instructions - Knuckle of veal
  • circle-dashed 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.
  • circle-dashed 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.
  •  
    Happy cooking
Jessica Moser
Farmer from 'Roter Hahn Buschenschank'
Oberpartegger in Villanders

From the farm kitchen

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Fam. Johannes  | Villanders  (Eisacktal valley)
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