Braised Veal Knuckle with Ratatouille Crust

Ingredients

• 1.8 kg veal knuckle (trimmed)
• 3 tbsp oil
• 2 onions
• 4 Garlic cloves
• 1 tbsp Tomato Paste
• 4 tbsp olive oil
• 1 tsp tomato paste
• 250 ml white wine
• 600 ml veal stock
• 2 rosemary sprigs
• 0.5 thyme
• 600 g cocktail tomatoes
• 1 Zucchini
• 1 small eggplant
• 1 yellow bell pepper
• 1 Garlic clove
• 0.5 bunch Basil
• 2 tbsp olive oil
• 4 slices stale toast bread
• 120 g butter
• Salt
• Pepper

Instructions

1. 1.

   For the meat, peel and finely dice onions. Peel garlic cloves.

2. 2.

   Wash the meat, pat dry, season with salt and pepper, and sear in hot oil in a roasting pan on all sides. Remove, briefly sauté onions and garlic in the pan, add tomato paste. Deglaze with white wine and reduce. Add some veal stock, rosemary sprigs, and half the thyme sprigs. Place the meat back and braise in a preheated oven at 120°C (low heat) for about 1.5-2 hours, spooning stock over it and turning occasionally.

3. 3.

   For the crust, wash and trim zucchini, eggplant, and bell pepper; halve and dice everything. Peel and finely chop garlic. Sauté together in hot oil for 1-2 minutes, then remove from heat and cool. Drain stale toast bread and grate or blend, mix with remaining chopped thyme, sautéed vegetables (without any liquid), and soft butter. Tear basil leaves, finely chop half, and fold in. Season with salt and pepper. Shape into a roll using parchment paper and chill until firm.

4. 4.

   After cooking, remove the meat from the pan, strain herbs from the sauce, add washed cocktail tomatoes to the sauce, season with salt and pepper.

5. 5.

   Slice the ratatouille butter into thick pieces, place on top of the meat, press down, and return to the pan. Bake at 200°C for about 5-10 minutes under high heat until browned. Taste the sauce and serve garnished with remaining basil.