|1½ kg||veal knuckles|
|600 g||Brussels sprouts|
|3 tbsp||vegetable oil|
|1 tsp||black peppercorn|
|150 g||smoked bacon|
|1 tbsp||clarified butter|
|¼ tsp||ground nutmeg|
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.
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.
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.
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.
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.
Remove the veal knuckle from the oven. Set the meat aside and strain the liquid through a sieve, reserving the vegetables if desired. Slice the veal knuckle into thin pieces and serve with shaved Brussel sprouts. Drizzle with the gravy and enjoy!