Ingredients Checklist
- 1kg veal knuckle, approximately 6 pieces
- Salt and pepper
- Flour to dust
- Olive oil
- 2 large onions, peeled and sliced
- 4-6 cloves garlic
- 1 cup red wine
- 1 x 425g can of crushed tomatoes
- 4 sprigs fresh rosemary
Gremolata
- 2 cloves crushed garlic
- ¾ cup flat leaf parsley, finely chopped
- 2 tbsp grated lemon zest
- salt and pepper to taste.
Instructions
- Preheat oven to 180°C.
- Dust veal knuckle in seasoned flour, heat oil in heavy based oven-proof dish, sear in heated pan till lightly browned.
- Add the onions, garlic, wine, tomatoes and rosemary to the pan with the seared knuckles.
- Cover with a lid or foil and place in preheated oven, cook for 90 minutes or till very tender.
- To serve place the pieces of knuckle in serving dish, cover with sauce and garnish gremolata.
- To make gremolata combine all the gremolata ingredients.
