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A classic Italian dish – serves well with Polenta
Ingredients
- 4 knuckles of veal
- 2 carrots
- 1-2 leek
- 1-2 stalk celery
- sprig of rosemary
- 2 dried bay leaves
- onion
- garlic clove
- flour
- paprika
- ground pepper
- salt
- 2 dl red wine
- 400 g Pelati
- 2 dl bouillon
- kitchen string
- 250g Polenta
Instructions
- Remove fat and skin of the veal knuckles and tie them with kitchen string.
- Chop the onion in fine cubes and press the garlic clove. Cut the carrots in small cubes, the leeks and the stalk celery in strips. Chop the rosemary finely.
- Mix 2 tablespoon flour with 1 teaspoon of paprika, pepper and 2 teaspoons of salt, season the knuckles on both sides, fry them in a roaster and set them aside.
- Fry the chopped onion in the same roaster, and the pressed garlic clove and fry shortly. Add carrots, leeks, stalk celery sticks, bay leaves and the rosemary and sauté 2-3 minutes.
- Add 2 dl of red wine and reduce by half over high heat (approx. 5 to 10 minutes).
- Add 400 g Pelati and 2 dl bouillon and cook for a few minutes - season with pepper and salt to taste.
- Place the knuckles of veal on the vegetables and put the roaster for 60-75 minutes in the oven at 180 degrees Celsium at the lowest shelf
Polenta goes well with this dish