For 4 to 6 people
- 1 veal hock, around 1.2 kg
- 10 shallots
- 5 carrots
- 500 g new potatoes
- Fine sea salt
- Freshly ground black pepper
- A little flour
- 40 g salted butter
- 2 bay leaves
- 5 cloves
- 100 ml dry white chardonnay
- 3 sprigs of lovage
Peel the shallots, and set them aside whole. Wash the carrots and potatoes, peel and cut in two.
Season generously with salt and freshly ground pepper, and sprinkle with flour. In a roasting dish, heat the butter until sizzling and the hock us golden on all sides.
Add the shallots, bay leaves and cloves to the veal hock, and place the dish in the oven preheated to 160°C.
Baste the hock with butter and its own juice every 15 min, and turn often so that it browns on all sides. Pour on the white wine little by little.
After cooking for two hours, add the carrots and potatoes, and deglaze with a little water.
Leave to roast for another hour. Baste regularly with sauce from the dish, and turn the vegetables over.
To finish, arrange the lovage leaves on top of the hock. Then separate the meat from the bone, slice and serve on plates with the vegetables and potatoes.
