Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg knuckel of veal
80 g ham cut up
3 onions
1 glass fino sherry
1 sm glass olive oil
2 tb tomato pur?e
salt and black pepper

1. Get the butcher to cut the knuckle of veal into rounds 2 fingers thick.
2. Peel and chop the onions and garlic and brown in olive oil.
3. Dredge the rounds of the knuckle in flour and brown in the same oil.
4. Transfer the ingredients to a saucepan, add the tomato puree, the Fino
and a little water, cover and cook slowly for 1 1/2 hours, season and add
the ham. The meat should absorb the liquid and be tender, leaving a thick
dark sauce.
5. Serve hot in an earthenware dish and garnish with boiled white rice.

Contributor: Esther Pérez Solsona


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