Knuckle of veal

Instructions

1. 1

   Parry the knuckle of veal (2 kg) (remove skin and tendons), put the parings aside.

2. 2

   Season the veal knuckle with salt and pepper.

3. 3

   Heat oil in a heavy-bottomed ovenproof pot set over medium-high heat.

4. 4

   Place the veal knuckle in the pot and fry on all sides until browned and golden.

5. 5

   Rub the knuckle of veal with the herb salt and brown in oil on a baking tray in the oven.

6. 6

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

7. 7

   Remove the veal roasting Bavarian knuckle of veal from the pan, leave to rest for five minutes before slicing.