Cut the knuckles of veal across the bone into round sections approximately 5–6 cm (2–2½ in) thick. Season and colour on both sides in butter using a shallow pan; moisten with just a little white veal stock, add a Bouquet garni, cover and cook slowly in the oven for approximately 14 hours. Baste frequently with the liquid, adding a little more stock if too much reduction should occur.
After about 1 hour add a proportionate amount of raw Printanière garnish and continue cooking together for another 30 minutes.
Serve the knuckles of veal in a deep dish with its garnish and cooking liquid.