New Posts  All Forums:Forum Nav:

Veal Knuckle

post #1 of 3
8/20/10 at 9:16am
Thread Starter 

I am going to make a meat stock later this week, and my recipe calls for a "meaty veal knuckle" or two.  What is a knuckle and what could make a good substitute?

 

Thanks!

Reply
post #2 of 3
8/20/10 at 10:01am

Look for veal shank.  The main thing for your stock is to get bones with a good deal of marrow.  Knuckles,  buy the way, typically need to be cracked,  whereas the shanks are often sold in 2"to 3" pieces,  so the marrow is already exposed. 

Reply
post #3 of 3
8/20/10 at 10:07am

A knuckle is a joint, like a knee or a hip. I think the neck with a front knee bone works the best. After you roast it for color, deglase the pan and boil with mirepoix, and your sachet. Start with cold water and simmer away. You could use any veal bone for flavor but the collegen comes the joints. I have used beef bones for stock but you cannot get demi from the older bones.

 

I hope this helps, this comes right from my "On Cooking book". 

Reply
New Posts  All Forums:Forum Nav:
  Return Home