1 flameproof casserole dish
1 baking dish
1 chopping board
Cut the peeled onions into four and the washed leeks in two.
Wash the branches of fennel.
Place the veal knuckle in a flameproof casserole dish, add the bouquet garni, onion, leeks, fennel, salt and pepper. Cover with water. Cook over low heat for 2 hours.
Place the knuckle in a baking dish, cover with the honey sauce.
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