Bavarian knuckle of veal with tomato pasta


  • 600 g Bavarian knuckle of veal
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 sprigs of rosemary
  • 2 sprigs of oregano
  • 300 g ribbon pasta
  • 4 basil stalks
  • 1 onion
  • 4 tomatoes
  • 2 tbsp sun-dried tomatoes
  • 1 clove of garlic
  • 2 tsp dried Italian herbs
  • freshly ground pepper
  • Optional: 4 veal marrowbones
> 60 minutes
Bavarian knuckle of veal


Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Place a wide pan on a medium heat then add 2 tablespoons of olive oil and the butter. Brown the top and bottom ends of the rolled veal first. Now lay the rolled veal in the pan and brown on all sides. Add the sprigs of rosemary and oregano to the meat juices. The cooking time depends on the cut of meat used for the roasting Bavarian knuckle of veal. Veal shoulder needs to be well cooked to an internal temperature of at least 70°C (158°F). A roasting Bavarian knuckle of vealshould be cooked to an internal temperature of about 62°C (143°F).

Peel the onion and chop finely. Peel the tomatoes and chop. Slice the sun-dried tomatoes thinly. Peel the clove of garlic and chop finely. Remove the basil leaves from their stalks. Heat a tablespoon of olive oil in a pan and add the onion, tomato, sun-dried tomato and garlic. Stir regularly. Add the dried Italian herbs. Add pepper to taste.

Cook the pasta according to the instructions. Stir the tomato sauce through the pasta. Remove the veal roasting Bavarian knuckle of veal from the pan, leave to rest for five minutes before slicing. Cut slices from the roasting Bavarian knuckle of veal with a sharp carving knife. Place basil leaves around the edge of the plates, spoon the tomato pasta in the middle and top with a slice of veal. If desired, serve with a gently fried marrowbone.

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