The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Kalbshaxn (Veal knuckle)
Roasted and crispy
Ingredients for 4 portions:
- 1 large veal knuckle (Kalbshaxe), about 2 kg (4.4 lb), order beforehand from your butcher
- salt
- freshly ground black pepper
- 1 onion
- 2 carrots
- 1 parsley root
- 1 piece of celery root
- 5 T vegetable oil
- 2 T butter
- 1/2 liter hot beef or veal stock (Kalbsfond)
Preparation time: about 2 1/2 hours
Per portion: 500 calories
Directions:
- Wash and dry the veal knuckle, remove the skin and sinew. Rub well on all sides with plenty of salt and pepper. Preheat the oven to 220°C (430°F).
- Peel and quarter the onions. Wash the carrots and cut into slices. Peel the parsley and celery roots and cut into small pieces.
- Heat the oil in a roasting pan. Sear the knuckle on all sides, then set aside. Remove the fat from the pan, leaving only a thin layer of film coating the bottom, melt the butter in the pan. Roast the vegetables shortly, while stirring, put the knuckle into the pan, then pour half of the stock over the knuckle, place in the middle of the oven.
- Roast the knuckle for about 2 hours, basting regularly with the pan juices and turn the knuckle 2 to 3 times. Over time, baste with the rest of the stock as well. Take the knuckle out of the roasting pan, lay it on a shelf or grill pan in the turned off oven and allow it to rest (if shelf, I’d suggest putting something underneath to catch any drippings).
- Puree the vegetables with the juices in the roasting pan. If needed, add more stock or broth to increase amount of gravy, then bring to a boil, add salt and pepper to taste.
- Serve with: Semmelknödel.
Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
