• 4 lbs. meaty veal knuckles, sawed into 3 inch pieces
  • 1/4 c. flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp rosemary
  • 3/4 c. chopped onion
  • 1/4 c. grated carrots
  • 1 stalk celery, chopped
  • 1 c. dry white wine
  • 1 tbsp tomato paste
  • 1/2 c. water
  • 2 tbsp grated lemon rind
  • 1 clove garlic, minced
  • 2 tbsp minced fresh parsley


Roll the knuckles lightly in the flour. Heat the oil and butter in a Dutch oven or heavy saucepan over medium heat and brown the knuckles on all sides. Sprinkle with the salt, pepper and rosemary. Add the onions, carrots and celery. Cook 5 minutes. Add the wine, tomato paste and water. Cover and cook over low heat 2 hours or till tender. Add small amounts of boiling water from time to time, if necessary. Mix together the lemon rine, garlic and parsley; stir into the gravy. Cook 5 minutes longer.

Serves 4 to 6.

Print this recipe

Submitted 6/13/05.
Source: Around the World Meat Cookbook
Submitted By: Ruth A. Burbage
Ossi Bucchi