Braised veal knuckle with seasonal mushrooms and mashed potatoes

Ingredients

• 800 g Veal knuckle (veal roast) (cut into 3 cm cubes)
• 2 c. à soupe Olive oil (extra virgin)
• 60 g Butter (30 g for cooking, 30 g for the mash)
• 300 g Mixed mushrooms (button, oyster, chanterelles, shaggy mane) (cleaned and cut into pieces)
• 800 g Potatoes (Savate variety) (peeled and cut into large dice)
• 2 cloves Garlic (crushed)
• 100 ml Whole milk (slightly warmed)
• to taste Salt
• to taste Ground black pepper
• 1 c. à soupe Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the ingredients

   Rinse the mushrooms, pat them dry, then coarsely chop. Peel the potatoes and cut into dice. Crush the garlic cloves. Cut the veal knuckle into 3 cm cubes.

   Time: PT15M

2. Cook the potatoes

   Place the potato dice in a saucepan, cover with cold water, lightly salt and bring to a boil. Cook 20 minutes until tender.

   Time: PT20M

   Temperature: 100°C

3. Make the mash

   Drain the potatoes, return them to the hot saucepan. Add 30 g butter, crushed garlic, warm milk, salt and pepper. Mash until you obtain a creamy texture.

   Time: PT10M

4. Sear the meat

   Heat 2 c. à soupe olive oil and 30 g butter in the pot over high heat. Add the veal cubes and brown for 5‑7 minutes, stirring to achieve a nice coloration.

   Time: PT10M

   Temperature: high heat

5. Add the mushrooms

   Reduce heat to medium, add the mushrooms. Sauté for 5 minutes until they release their juice and begin to brown.

   Time: PT5M

   Temperature: medium heat

6. Braise the meat

   Pour a small amount of chicken broth or water (about 100 ml) to partially cover the meat. Cover the pot, lower heat to low and let simmer for 45 minutes until the meat is very tender.

   Time: PT45M

   Temperature: low heat

7. Plating

   Divide the mashed potatoes onto plates, place the braised meat and mushrooms on top, drizzle lightly with cooking juices and sprinkle with chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Veal knuckle (veal roast): veal shoulder, veal shank
• Instead of Olive oil: sunflower oil, canola oil
• Instead of Butter: margarine, coconut oil
• Instead of Mixed mushrooms (button, oyster, chanterelles, shaggy mane): mushrooms of your choice
• Instead of Potatoes (Savate variety): Russet potatoes, Yukon Gold potatoes
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Whole milk: liquid cream (50 ml), almond milk
• Instead of Fresh parsley: chives, tarragon

Equipment Needed

• Dutch oven or large pot with lid
• Cutting board
• Chef's knife
• Pot for the potatoes
• Potato masher or manual potato ricer
• Wooden spoon or spatula
• Ladle or serving spoon (optional)

Critical Steps — Do Not Skip

• Sear the meat to achieve a nice coloration before braising
• Braise until the meat is very tender (about 45 minutes)

Chef Tips from the Video

• Use a mix of fresh seasonal mushrooms for deeper flavor
• Drizzle a touch of truffle oil just before serving for a gourmet finish

Troubleshooting

Storage

Refrigerator: Store the meat and mash separately in airtight containers, up to 3 days.

Freezer: Braised meat freezes for 2 months; mash for 1 month. Cool completely before placing in freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mash the day before and gently reheat it in a bain‑marie
• The meat can be braised 24 hours ahead; reheat over low heat before serving