Veal Knuckle

Store raw veal knuckle tightly wrapped in the coldest part of your refrigerator. For longer storage, freeze.

Roast the veal knuckle briefly before simmering to deepen its flavor.

Simmer gently for a long time (at least 4-6 hours) to extract maximum flavor and gelatin.

Skim off impurities that rise to the surface during the first hour of cooking for a cleaner stock.

Use the rich broth created from veal knuckle as a base for soups, stews, sauces, or risotto.

Root vegetables (carrots, onions, celery, leeks)

Aromatics (garlic, bay leaves, peppercorns, parsley stems)

Herbs (thyme, rosemary)

Boiling the knuckle vigorously, which can make the stock cloudy and less flavorful.

Not cooking it long enough, resulting in a weak, watery broth.