Tyrolean recipes - farm recipes

Rub the knuckle of veal with the herb salt and brown in oil on a baking tray in the oven. Finely chop onion and garlic and brown with the tomato puree in oil. Douse with red wine and pour a little water water over it. Place the onion-garlic sauce next to the veal and roast in the oven at 160° C for around 3 hours. Cut up the vegetables and boil briefly in salted water. Shortly before the veal is cooked, add the vegetables, sprinkle the herbs on the veal and leave to finish cooking.

 

 The knuckle of veal may be served with 'Speck' dumplings and 'Krautsalat'.