Ingredients
Units
Scale
- 1 fresh veal knuckle
- 1 cup of brown veal stock, use more as needed
- 250g of mixed roasted vegetables: carrots, leek, celery, and onions
- 1 tsp. tomato paste
- 2 sprigs of fresh thyme
- 2 tsp. paprika
- Salt and freshly-ground pepper to taste
- 1 pound of mixed seasonal wild mushrooms, such as porcini, chanterelles, morels, etc.
- 3 shallots, diced
- 40g lean speck, diced
- 2 tbsp. chopped parsley
Instructions
- The knuckle:
Remove the fat, any remaining skin and any sinew from the knuckle. Spice liberally with salt, pepper and paprika. - Fry the knuckle on all sides in a pan with some oil, allowing it to take on some color. Add the roasted vegetables, thyme and tomato paste and allow to cook before adding the veal stock and ⅓ cup water (TFD suggestion – try a bit of light Bavarian beer such as Heffeweizen instead of water for an unorthodox but delicious variant!).
- Place in a pre-heated oven at 150°C. Check the meat and keep pouring stock from the bottom of the pan onto the meat to keep it moist and delicious.
- The veal knuckle must remain “butter soft” when served. As such, the roasting time at a relatively low heat can easily be 3-3 ½ hours. After cooking to the degree of proper tenderness, remove from the oven and keep warm.
- The sauce:
Using the stock created from roasting the knuckle, add a little water (or additional Heffeweizen, if you used beer previously), removing any excess and unnecessary fat. Then, reduce the stock by ¼ – ½, the necessary amount and consistency as best suited to your taste. - If necessary, add cornstarch or a thickening agent until a delicious brown sauce is created.
- The mushrooms:
Clean the wild mushrooms and cut into equal sizes. Where possible, don’t use water to wash the mushrooms, but rather brush the dirt and soil off using a kitchen brush or a paper towel. - Fry the cubed bacon or speck and onions in some butter or oil, add the mushrooms, salt and pepper.
- Sauté the ingredients for 5-6 minutes and then add the chopped parsley.
- Serve the dish whole and carve at the table or carve in the kitchen, portion out and cover with sauce.
- Place the mushrooms on top of the sliced or portioned meat and add some more sauce on top.
- Bavarian bread dumplings are a delicious accompaniment with this dish, as are mashed potatoes.
