Kalbshaxe Mit Gewürzgurkensosse( Knuckle Of Veal In Pickled Cucumber Sauce ) -

Kalbshaxe Mit Gewürzgurkensosse
( Knuckle Of Veal In Pickled Cucumber Sauce )

Ingredients

2 meaty knuckles of veal (about 4 to 5 lb), each sawn into 2 or 3 pieces 1 medium-sized onion, peeled and cut into ¼ inch slices
1 carrot, scraped and cut into ¼ inch slices
1 leek, white part only, thoroughly washed and cut into ⅛ inch slices
2 parsley sprigs
1½ tablespoons cider vinegar
1 whole clove
1 small bay leaf
3 whole black peppercorns
1 scant teaspoon salt

Sauce:-
2 oz butter
2 oz finely chopped onions
¾ oz flour
7 oz finely chopped dill-pickled cucumber
½ teaspoon salt
Freshly ground black pepper

Details

Serves: 4

Method

Put the knuckles of veal, the onion, carrot, leek, parsley, vinegar, clove, bay leaf, peppercorns and the salt into a large, heavy pan. Pour in enough water just to cover the veal. Bring to the boil over a high heat, skimming off the foam and scum that rise to the surface. Reduce the heat to its lowest point, cover the pan, and simmer for about 1 hour, until the meat shows no resistance when pierced with the tip of a small, sharp knife. Transfer the knuckles to a plate. Strain the cooking stock through a fine sieve placed over a large bowl, skim off all the fat and set the stock aside. When the knuckles of veal are cool enough to handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones, and cut the meat into 1 inch pieces.

Sauce:- Melt the butter over a moderate heat in a large, heavy pan. When the foam subsides, add the chopped onions and cook, stirring frequently for about 5 minutes, until they are soft and transparent but not brown. Stir in the flour and cook for another minute or so. Gradually pour in 1¼ pints of the reserved stock, stirring constantly with a whisk until the sauce is lightly thickened and smooth. Add the chopped pickled cucumber, ½ teaspoon salt and a few grindings of pepper, and simmer, uncovered, for 10 minutes, stirring occasionally. Then add the veal and simmer for another 5 minutes or just long enough to heat it through. Serve at once from a deep, heated dish or serving bowl.

Related food category:

• Veal