Veal is dull meat most famous as a vehicle for fried breadcrumbs in Wiener Schnitzel. Knuckle is the calf equivalent of beef shin. It is much more tender than shin but still quite gelatinous, and is excellent boiled or braised. Aside from its offal, this is my favourite cut of veal.
It is not an ideal restaurant dish. The meat takes too long to cook. We have to adapt it by making the stock separately and then poaching very tender cuts, like loin, a portion at a time. The mech