Roasted veal knuckle with shaved Brussels sprouts

Step 1/6

• 2 onions
• 2 cloves garlic
• 2 carrots
• 1 stalk celery
• 1½ kg veal knuckles
• salt
• pepper

• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Peel the onion, garlic cloves, and carrots. Chop roughly into chunks, along with the celery. Season the veal knuckle with salt and pepper.

Step 2/6

• 3 tbsp vegetable oil

• ovenproof pot (heavy-bottomed)
• tongs
• cooking spoon

Heat oil in a heavy-bottomed ovenproof pot set over medium-high heat. Place the veal knuckle in the pot and fry on all sides until browned and golden. Next, add the chopped onions, garlic cloves, carrots, and celery and fry approx. 5 min.

Step 3/6

• 500 ml beer
• 2 bay leaves
• 4 allspice berries
• 1 tsp black peppercorn
• 400 ml water
• 1 tsp mustard
• 1 tsp honey

Deglaze the pot with beer, bay leaves, allspice berries, and black peppercorns and continue to cook over medium heat until the liquid reduces by half. Pour in the water, add the mustard and honey, and continue to cook briefly.

Step 4/6

• oven

Transfer the whole pot to the oven, preheated to 180°C/350°F, and roast for approx. 2.5 hrs., turning the veal knuckle twice during this cooking time.

Step 5/6

• 600 g Brussels sprouts
• 150 g smoked bacon
• 1 tbsp clarified butter
• salt
• pepper
• ¼ tsp ground nutmeg

• cutting board
• knife
• frying pan (large)

In the meantime, prepare the Brussels sprouts by trimming the stems and discarding the outer leaves. Then slice thinly. Dice the smoked bacon and transfer to a frying pan set oven medium-low heat. Once the bacon fat has rendered, add the clarified butter, and once melted, add the Brussel sprouts. Sauté approx. 8 min, or until cooked, then season with salt, pepper, and nutmeg.