Braised veal knuckle in tomato sauce

Overview

I feel a strong sense of mission when cooking certain ingredients. 90% of the work is already done on the ingredients themselves, and all that needs to be done is to use the fire to release these wonderful flavors. Tomato sauce, osso bucco and anchovies not only have the temptation of offbone, but can also be paired with spaghetti or bread to make a more grand meal. Finally, toasted almond slices and chopped parsley are served, enjoy carefully!

Tags

• hot dishes
• common dishes
• foreign cuisine
• children
• western food
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• anchovy
• beef stock
• calf knee
• grind black pepper
• olive oil
• unsalted butter
• canned tomatoes
• red onion
• salt

Ingredients

Steps

1. 1 Preheat the oven to 150C. Thaw the calf's knee in the refrigerator, wipe it dry, sprinkle salt and black pepper evenly on both sides, sprinkle a thin layer of flour, pick it up and shake off the floating flour.

   

2. 2 Heat 30g of butter and 1tbs of olive oil in a pan and fry the beef on both sides until caramelized. (Use white enamel to fry meat? Well, yes, you can, but you have to control the temperature and keep the oil just smoking hot. There is meat and fat in the pot, so it will not be damaged. Don't burn it empty or heat solid materials such as salt and stones. If you are not sure, you can fry it in a black enamel or pure cast iron pot at high temperature. I find it troublesome...) After frying the meat, put it out for later use. Remove the pot and wait for it to cool before cleaning.

   

3. 3 Heat the remaining butter in the pot, add the onions and stir-fry. You don't have to fry them all the time, otherwise they won't color easily.

   

4. 4 Fry until the onion sugar separates and a caramel-colored layer forms on the surface of the pan.

   

5. 5 Pour in the tomato paste and stir-fry together, scrape up the caramel-colored lumps on the bottom of the pot, and stir-fry until about 1/2 of the water evaporates and a rich sweet tomato aroma appears, about 10 minutes.

   

6. 6 Add the stock and veal and bring to a boil.

   

7. 7 Cover with tin foil and place on the bottom shelf of the oven, bake at 150C for 13/4h or 2h.

   

8. 8 After confirming that the meat is tender from the bone, remove it from the oven, place the meat pieces back into the closed oven to keep warm temporarily. To make sauce, boil the remaining soup over medium-high heat, reduce the sauce to 1/3, skim off excess fat (leave some, it's not unpalatable), add 2 chopped anchovies and a little soaking oil.

   

9. 9 Arrange on a plate and top with sauce, sprinkle with some fresh celery or parsley, and add some toasted almond flakes or pine nuts if you have some on hand. The combination of sliminess and tenderness, and then scooping up the fragrant marrow oil with a small spoon, such a wonderful meal!