Wash the knuckles thoroughly, rub with salt and then put it into a roasting dish. Add the butter and a little water, then put into a medium, pre-heated oven. If the water evaporates, add some more, or you can replace the water with white wine. Baste the meat with its sauce so that it roasts to an even golden brown. After one hour of roasting, put the sliced potatoes and shallots next to the knuckles, and season them with salt and black pepper. Don’t forget to baste it with the sauce every now and then. When the meat is so tender that it can be removed easily from the bone, and the potatoes and the shallots are also golden brown, remove the pan from the oven, but keep it warm. Drizzle the whole dish once again with the sauce before serving.

Recipes by Rosenstein