Zubereitung

1. 1

   Preheat the oven to 180 °C top and bottom heat. Pat the veal knuckle dry and score the skin in a diamond pattern.

2. 2

   Chop the garlic finely, mix it with the salt, the pepper and the caraway and rub the knuckle all over with it.

3. 3

   Heat the clarified butter in a roasting tin and brown the knuckle well all over, then take it out.

4. 4

   Roughly dice the onions, carrots and celeriac, brown them in the cooking fat and fry the tomato purée briefly with them. Deglaze with the beer and pour in the beef stock.

5. 5

   Set the knuckle skin side up on the vegetables and roast it in the oven on the lower shelf, basting it with the juices every 30 minutes; the knuckle is cooked right through, until the meat comes away from the bone.

6. 6

   Raise the oven temperature to 220 °C top and bottom heat and finish roasting the knuckle without further basting until the skin is crisp.

7. 7

   Take the knuckle out and keep it warm. Pass the juices through a sieve into a pan, skim off the fat and bring the juices to the boil.

8. 8

   Mix the cornflour with a little cold water, thicken the sauce with it and season it with salt and pepper. Take the meat off the bone, cut it into slices and serve it with the sauce.