Knuckle of veal with spinach

Most great poached meat dishes involve salted and cured joints, such as gammon or salt beef. A knuckle of veal needs no salt or preservative to be the finest example of the style. It’s the equivalent of shin of beef in the younger animal, but is much more tender. The same joint is regularly served cut through into discs as osso bucco in northern Italy. As with any veal joint, it produces fine stock to act as accompaniment and is best as a sort of one-meat pot au feu with potat