The gelatinous meat of the Beef knuckle and its bone give the simmered dishes a beautiful smoothness.  The Beef knuckle or hind shank can be cooked on its own, with or without bone, or with other pieces to be simmered such as the necklace to prepare delicious stews or carbonades.

If you prepare it as a burgundy or tajine, simmered in a casserole, count about 1 hour and 30 minutes of cooking time and 45 minutes in a pressure cooker. You can cook it the day before to reheat it the next day, it will be even better. You can cook it the night before and reheat it the next day, it will be even better. Also think of preparing larger quantities to keep some in the freezer: simmered dishes keep very well in the freezer and you will save time for your next meals.

For a pot-au-feu, simmer it with other pieces of different texture and flavour: scoter and rib steak.
If you prefer the flavours of the broth, place the meats in cold water with an aromatic garnish, bring to a simmer and continue cooking for at least 3 hours. But if it is the flavours and tenderness of the meats that are important to you, plunge them into a large volume of boiling flavoured water and leave them to cook for at least 3 hours.

It takes about 3 to 4 hours to cook in a traditional casserole or stewpot and 1 hour 30 to 2 hours in a pressure cooker.