Kalbshaxe (Roast Veal Knuckle) from the Oven

Name: Kalbshaxe (Roast Veal Knuckle) from the Oven
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Ingredients: 1 piece veal knuckle (approx. 1.5 kg); 2 tsp salt; pepper to taste; 1 tsp caraway seeds; 2 clove garlic; 2 tbsp clarified butter; 2 piece onions; 2 piece carrots; 100 g celeriac; 1 tbsp tomato purée; 200 ml pale beer (or beef stock); 500 ml beef stock; 1 tbsp cornflour

A German inn classic from Bavaria: the whole veal knuckle is rubbed with caraway and garlic, browned and then roasted in the oven hour after hour, basted again and again with beer and stock. At the end the skin is crisp and dark brown, the meat almost comes off the bone by itself, and the juices make a robust sauce. Serves 4.

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Cook time

200 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

463 kcal

Calories

45 g

Protein

23 g

Fat

11 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.25 · ~€0.30/serving

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Kitchen Tools

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Fleischthermometer

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Instructions

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
Chop the garlic finely, mix it with the salt, the pepper and the caraway and rub the knuckle all over with it.
3
Heat the clarified butter in a roasting tin and brown the knuckle well all over, then take it out.
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
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
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
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
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.