Knuckle of Veal Recipe

Knuckle of Veal Recipe Image
Knuckle of Veal Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I present you my Knuckle of Veal Recipe as roast veal.

After all, the veal knuckle is the ideal roast veal for the guest kitchen and is great on the table.

The knuckle of veal can be easily prepared, it is absolutely sure to succeed and the luxury class knuckle when the boss comes over for dinner.

A French star chef once called the veal shank the “Bentley on the table”…  

The pork knuckle cannot compete with the veal knuckle in terms of taste.

The veal knuckle is strong in taste and yet fine.

Now let yourself be inspired to braise the veal knuckle. Have fun and good luck!

1. Recipe Knuckle of Veal

Below is my recipe for the veal shank, I wish you every success.

Please send questions directly via the comment function!

Knuckle of Veal

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1465
Total Time 140 Min.

Simple guide for roast veal with veal shanks.

Rate Now!

4.99 from 626 ratings

Knuckle of Veal Recipe Image
Knuckle of Veal Recipe Image © Thomas Sixt

Preparation Time

20 Min.

Cook Time

120 Min.

Ingredients

Prepare veal shank

2-2,5 kg knuckle of veal (in whole )
Salt
Pepper
Sweet paprika
1 tbs Rapeseed oil
2 pc onion
1 bunch Vegetable broth
2 tbs tomato puree
500 ml veal stock
1 bottle dry red wine
2 pc cloves of garlic
1/4 bunch Thyme fresh
2 pc bay leaves

Bind and finish the Sauce

1-2 tbs cornflour
60 ml Water
60 g Cold butter
Salt
Pepper

Instruction

Root vegetables prepared
Root vegetables prepared

Prepare vegetables

Wash soup vegetables, lay them dry.

Peel vegetables and cut into pieces.

Place the vegetables in a large roasting pan.

–> Alternatively, you can use a deep baking tray.

–> Preheat oven at 175°C.

–> Use hot air or top/bottom heat.

Halved garlic and halved onion.
Peel the garlic and onions.

Prepare aromatics

Peel onions or shallots and garlic.

You can cut large onions in half.

–> Add aromatics to the vegetables.

bay leaves
bay leaves

Supplement bay leaves

Add bay leaves to the vegetables.

veal leg slices
veal leg slices

Kalbshaxe vorbereiten

Wash the whole shank, dry it.

-> In the picture you can see slices of the veal shank.

-> I will show you the preparation of ossobuco elsewhere.

-> In this recipe we prepare the knuckle whole.

Roast shank of veal raw
Raw veal shank before roasting with vegetables in a large roasting pan.

Seasoning knuckle

Place the veal shank with the prepared vegetables in the roaster or on the deep baking tray.

Season the veal shank with salt, pepper and a little paprika.

Add a little oil.

Place the baking tray or roaster in the middle of the oven.

Set kitchen alarm clock for 45 minutes.

Roast approach for dark sauces such as the veal stock.
Roasted vegetables for sauce

Prepare vegetables

After 45 minutes, add the tomato paste to the vegetables and spread in the roaster.

Cook for another 15-20 minutes more.

The tomato paste should roast during this time as shown in the center and front of the picture.

To help you, the picture shows the different roasting stages of the vegetables when preparing a dark sauce starter.

Prepare your own Veal Stock, Recipe with Professional Instructions, Kitchen Story with Step by Step Pictures
Prepare your own Veal Stock, Recipe with Professional Instructions, Kitchen Story with Step by Step Pictures

Deglaze veal shank

Deglaze with the red wine and veal stock.

Garden herbs bouquet
Herbs as a supplement are popular with star chefs, what tastes good and makes you happy is allowed.

Cook veal shank

Add thyme or bouquet garni to the sauce.

Cook the veal shank in the oven, temperature range 170°C for another 1-1.5 hours.

Turn the knuckle once if necessary.

-> The total cooking time is about 2.5 hours.

Prepared carrot vegetables
Carrot vegetables photographed in the pot.

Prepare side dishes

In the meantime, prepare the side dishes.

When is the veal shank ready?

Towards the end of the cooking time, check the degree of doneness by piercing the meat with a meat fork:

If the meat can be pierced without noticeable resistance and no more red meat juice comes out, the veal shank is done.

Deglaze sauce with red wine and veal stock.
Sauce with red wine and veal stock, butter and potato finely grated to thicken.

Sauce complete

Remove the knuckle from the roaster or baking tray and keep warm.

Strain the sauce through a fine hair sieve and bring to the boil.

Mix the cornstarch in cold water and pour it into the boiling veal sauce.

Continue to boil the sauce, this will thicken the sauce.

Before serving, season the sauce with salt and pepper and mix it with cold butter.

As an alternative to cornstarch, you can use fresh and finely grated potatoes to thicken the veal sauce.

morel sauce on base veal stock vealjus gravy with morel
Self-cooked veal stock that you boil down with veal sauce is a good idea.

Optionally add mushrooms

Optionally, you can refine the sauce with morels.

Soak the morels in cold water for 20 minutes.

Add the morels with the soaking water to the sauce.

Do not add the settled sand.

Simmer the morel sauce for at least 10 minutes.

Braised veal shank, roast veal for the guest kitchen.
Braised veal knuckle, the ideal roast veal for 4-6 people.

Serve

Remove the meat of the veal shank from the bone and cut into slices.

Arrange on hot plates with the side dishes and add the sauce.

Serve quickly, bon appétit!

Alternatively, you can cook the knuckle in a large oval roaster with a lid.

Keyword

2. Nutritional Values

3. How do you prepare a Knuckle of Veal?

Roast shank of veal raw
Knuckle of veal raw before roasting with vegetables in large roaster.

4. Which Side Dishes go with the Veal Shank?

Here are some ideas for side dishes for roast veal – the veal shank, so I can answer the question:

What should I eat with the veal shank?

Spaetzle, finger noodles, mashed potatoes, celery puree, potato gratin, finger noodles, gnocchi,

potato dumplings, napkin dumplings,  bread dumplings, parsley potatoes, fried potatoes, ribbon noodles, tagliatelle.

Broccoli with almonds, broccoli with butter crumbs, glazed carrots, glazed root vegetables, red cabbage & blue cabbage,

cream savoy cabbage, Brussels sprouts with butter crumbs, Brussels sprouts with almonds, vegetables tossed in butter.

Star chef tip:

Refine your sauce with porcini mushrooms, chanterelles or morels!

morel sauce - based on veal stock
A classic morel jus – the morel sauce is prepared on the basis of veal stock or veal jus.

5. Cook the Knuckle of Veal properly

I learned how to stew veal in Bavaria

The veal shank comes after the browning and infusion with lid into the oven.

The veal shank can then be cooked at moderate heat. This has less to do with low temperature, because low temperature would mean about 120°C.

A good temperature range for braising the knuckle of veal is 170°C with the lid closed.

You can also stew your knuckle of veal in a Roman pot, after I have broken such a clay pot already once, I prefer to stew the knuckle of veal in a roaster.

Please forget all pseudo-tips for steaming the veal shank, I have tried it all out and the best is still stewing the veal shank with the lid.

Braised veal shank, roast veal for the guest kitchen.
Veal shank braised, the optimal roast veal for 4-6 people.

6. Other Ideas

Comments, Cooking Questions and Answers

4.99 from 626 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!