Braised knuckle of veal with chocolate and orange gremolata
Photography: Wolfgang Kowall
200 g celery 200 g carrots 350 g shallots 1–3 cloves garlic 200 g cherry tomatoes 70 g dried tomatoes 1 veal knuckle (approx 2 kg) chopped into 4-cm thick slices (keep the bones) salt freshly ground black pepper flour for dusting 2 tbsp olive oil 30 g butter 4–5 bay leaves 350 ml veal stock 200 ml Rivesaltes (dessert wine from Roussillon, alternatively port or sweet sherry) 1 bunch flat-leaf parsley 1/2 bunch marjoram 2 tbsp finely grated organic orange peel 1/2 tsp piment d’Espelette (fine chilli flakes from Mexico) 25–30 g dark chocolate (99%, finely grated) 3/4 tsp Maldon salt
Per portion: 2429 kJ / 582 kcal, protein 49g, fat 28g, carbohydrate 24g
1. Cut the celery and carrots into finger-sized strips, and peel he shallots and garlic. Chop the garlic, and peel the tomatoes. Finely chop the dried tomato.
2. Tie the meat in shape with cooking string, season with a little salt and lots of pepper, and dust with flour. Heat the oil and butter in a small gourmet roasting tin, add the sliced meat and bones, and brown for 10–15 mins, before removing from the tin. Heat the oven to 190°C.
3. Place all the vegetables except the tomatoes in the roasting tin and brown while stirring, season with a little salt and pepper, then lay the sliced meat and bones on top. Place the bay leaves on top of the meat and pour the veal stock and Rivesaltes over everything. Put the lid on the tin, and place on the first or second shelf from the bottom. After 30 mins, reduce the heat to 130°C and cook for a further 1 1/2–2 hours. Braise the tomatoes for the last 20–30 minutes.
4. Finely chop the parsley and marjoram, mix with orange peel, piment d’Espelette, chocolate and Maldon salt. Place in a bowl and offer it to guests to sprinkle on top.