Ingredients
Veal knuckle:
- 4 slices veal knuckle (approx. 250 g each)
- 100 g carrots
- 2 onions
- 2 cloves of garlic
- 100 g celery stalk
- 150 ml dry red wine
- 150 ml strong beef stock
- 1 bay leaf
- 1 twig thyme
- 1 twig oregano
- salt, pepper
- 500 g tomatoes
Gremolata:
- 8 stalks parsley
- 1 unwaxed lemon
- 1 clove of garlic
Preparation
1. Remove the veal knuckle slices from the refrigerator about 30 minutes before you intend to prepare them.
2. Peel and dice the carrot, onions and garlic. Clean and slice the celery stalk. Pat the veal knuckle slices dry with a paper towel.
3. Heat the pot on highest level up to the roasting window, switch to level 2, and roast the meat on both sides. Add and roast the vegetables.
4. Deglaze with red wine and add stock, bay leaf, thyme and oregano. Season with salt and pepper. Cover with the Secuquick softline and close the lid.
5. Heat the pot on highest level up to the turbo window, switch to a low level, and cook for about 20 minutes in the turbo area.
6. For the gremolata, remove the parsley leaves from the stems and chop them. Grate the zest from the lemon. Peel and mince the garlic. Mix everything together and set aside.
7. Scald tomatoes with boiling water, skin, seed and cut into cubes.
8. After cooking is finished, place the Secuquick in an inverted lid and allow it to depressurize by itself. Then remove the Secuquick.
9. Remove the knuckle slices, remove the herb sprigs and puree the vegetable sauce. Add the diced tomatoes and bring to a boil again.
10. Season to taste with salt and pepper, add slices of veal knuckle, sprinkle with gremolata and serve.
This recipe has been tested and approved by AMC.
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