Recipe detail

Directions

Dry the rinsed knees, salt and pepper them. Cut the cleaned vegetables and onions into cubes and place them in an enameled GN 1/1 100mm dish. Drizzle with oil. Place in a preheated oven and fry until browned. Then cover the knees and vegetables with water, add a sprig of rosemary and simmer (bake) in the combined mode at 130°C / 80% steam for approx. 2 hours. while the knee is stewing, pour over the juice and top up with water. Take out the soft knees, thicken the juice with a frying pan, boil, season, strain through a fine sieve. When serving, we blanch fresh root vegetables, fry them in butter. Pour the sauce over the knee, place the vegetables around it.