Braised Knuckle of Veal

Name: Braised Knuckle of Veal
Yield: Serves 4
Ingredients: 1 large onion, peeled and thinly sliced; 1–2 carrots, peeled and thinly sliced; 2 tbsp extra virgin olive oil; 4 garlic cloves, peeled and crushed; 2 tomatoes, deseeded and chopped; 2 celery stalks, trimmed and sliced; 3–3 ½ lb / 1.35–1.60 kg knuckle of veal in a piece; small sprig of thyme or rosemary; small sprig of thyme or rosemary; 1 bay leaf; 3 in / 7.5 cm twist of orange zest; freshly ground black pepper; ½ bottle of good dry red wine; salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A large knuckle of veal makes a very good and inexpensive dish. The very end of the shank, which I chop off, yields a tasty stock after slow simmering. I scoop out the marrow and stir into the white risotto that I serve with this dish.

Ingredients

2 tbsp extra virgin olive oil
1 large onion, peeled and thinly sliced
1–2 carrots,

Main course

Method

Heat the olive oil in a flameproof casserole or heavy saucepan, and add the onion, carrots and celery. Fry them gently until soft and beginning to colour and be full of aroma. This is an important stage which adds extra depth of flavour.

Push the vegetables to one side, and lightly brown the piece of veal all over. Arrange it on top of the vegetables. Add the rest of the ingredients, ex