Haxe auf dem Drehspieß grillen --- Klaus grillt

veal knuckle

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in cost and calories, while pork shoulder offers a similar texture.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine provides a similar flavor profile without alcohol.

Prepare the veal knuckle by trimming excess fat and sinew.

Marinate the veal knuckle with garlic, onion, carrot, celery, bay leaves, thyme, black pepper, and salt for at least 4 hours, preferably overnight.

Preheat the rotisserie grill to medium-high heat.

Remove the veal from the marinade and pat dry with paper towels.

Brush the veal knuckle with olive oil to promote browning.

Skewer the veal knuckle onto the rotisserie spit, securing it tightly.

Place the spit on the rotisserie and cook for about 2-3 hours, basting occasionally with white wine and beef broth.

Monitor the internal temperature, aiming for 160°F for doneness.

Once cooked, remove the veal knuckle from the spit and let it rest for 15 minutes.

Slice the veal knuckle and serve with lemon wedges and chopped parsley.

Optional: Serve with mustard on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens