Knuckle of veal

(Cookery) the lower part of a leg of veal, from the line of the body to the knuckle.

See also: Knuckle

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
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The meaty knuckle of veal, slow roasted to perfection and draped in that wonderful tomato sauce, was everything it should be.