Cocotte, oval Braised knuckle of veal with rosemary potatoes






20 min.

cooking time

120 min.
  • Season the knuckle of veal with salt and pepper and in a 36 cm STAUB Cocotte sear in olive oil on all sides and then remove it.
  • Add the cubed vegetables to the STAUB Cocotte and roast them slowly.
  • Add some veal juice a few times.
  • Add the tomato paste and continue to roast.
  • Add the remaining juice and white wine and simmer covered in the oven for 2 hours at 140 °C.
  • Add the washed and halved potatoes and rosemary and then simmer uncovered for a further 40 minutes.
  • Garnish the finished dish in the STAUB Cocotte with sprigs of rosemary and serve.

1 veal (hind knuckle)

100 g potato cubes approx. 2 cm

100 g onions, diced

100 g celery, diced to approx. 2 cm

100 g parsley root, diced to approx. 2 cm

300 ml veal juice

20 g tomato paste

100 ml white wine

Olive oil

400 g Grenaille potatoes


Salt, pepper

Bay leaf