Ingredients

  • 6 Charlevoix veal knuckles
  • 1 package of sliced leeks Les Cultures de chez nous
  • 500 ml (2 cups) Charlevoix veal
  • Gravy
  • 500 ml (2 cups) red wine
  • 2 cans plumed tomatoes
  • 3 fresh rosemary trigs
  • 3 fresh thyme trigs
  • Zest from 1 orange
  • 30 ml (2 tbsp) minced garlic
  • 60 ml (4 tbsp) honey (non-pasteurized)
  • 2 dash dry chili pepper
  • 75-90 ml (5-6 tbsp) parmesan
  • Salt and pepper to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Brown knuckles of veal over high heat in a dripping pan with a little bit of oil on each side. Add orange zest, leeks and chili pepper. Let brown and pour red wine in. Simmer 3 minutes and add gravy, rosemary, thyme, garlic, honey and tomatoes and put in the oven 1 ½ hour at 300°F.
  • At the very end, put knuckles in a serving dish. Add cheese and reduce sauce. Salt and pepper. Pour over knuckles.

Chef's notes

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