Knuckle

The knuckle is taken from the lower part of the hind or fore leg of the calf. Both cuts are sinewy, yet tasty pieces of meat, suitable for slow cooking to bring out the gelatinous quality.

The hind knuckle may be sawn into thick slices (3-5 cm) and cooked slowly with wine and tomatoes, topped with gremolada (chopped parsley, garlic and lemon zest) to produce osso buco - a traditional Italian veal casserole from Milan. It may also be slow-roasted on the bone.

The fore leg knuckle (shin) is not as tender as the hind leg, and is suitable only for boiling, or alternatively it may be de-boned and used in stews and casseroles.