Knuckle of Veal Ragout
- Knuckle of veal
- Pepper
- Salt
- Flour
- Drippings
- 1 onion
- Head of celery
- Bunch of parsley
- Bunch of thyme
- 2 blades of mace
- 2 ounces butter
- 1 Tbsp browned flour
- 1 Tbsp tomato catsup
- 4 Tbsps wine
- Juice of 1 lemon
Cut all the meat off the knuckle and slice it half an inch thick. Season with pepper and salt and coat with flour. Fry a light brown in drippings.
Crack the bone and break it into several pieces. Put in a stew pan with the trimmings, onion, celery, parsley, thyme and mace. Pour cold water to cover. Close the pot tightly and stew gently for 2 hours. Strain.
Rub the butter with the browned flour. Stir it into the broth with the tomato catsup, wine and lemon juice. Lay in the meat and let it boil up. Serve.
Crack the bone and break it into several pieces. Put in a stew pan with the trimmings, onion, celery, parsley, thyme and mace. Pour cold water to cover. Close the pot tightly and stew gently for 2 hours. Strain.
Rub the butter with the browned flour. Stir it into the broth with the tomato catsup, wine and lemon juice. Lay in the meat and let it boil up. Serve.
Submitted by Apr 2, 2010
15 min 30 min 45 min
15 min 30 min 45 min