2 Kg of beef knuckle

Olive oil

Kosher salt

Ground black pepper

Two large onions

Two carrots

Two stalks of celery

3. Dice the vegetables into large cubes of one to one-and-a-half inches. Disperse them evenly across the bottom of the roasting tray.

4. Place the roast on a cutting board. Lightly coat its surface with olive oil and season it liberally with kosher salt and fresh ground black pepper. Heat the saute pan and two tablespoons of olive oil over high heat. When the surface of the oil begins to shimmer, place the roast, presentation side down, into the pan. Sear it on all sides until its surface reaches a caramelized, golden-brown color.

5. Place the beef knuckle into the oven.

6. The knuckle should take about 45 minutes to cook completely.

Enjoy.