Rub the knuckle with salt, fry in oil and grated tarragon on all sides. Cook in the oven, constantly pouring beef broth and a little beer, remove and detach from the bone.
Deglaze the gravy with beer, add a little beef broth, boil down, strain and serve separately with the meat.
Vegetable mixture: fry diced carrots in butter until firm to the bite, also fry pearl onions and mushrooms in another pan. Sauté everything together with the smoked bacon cut into strips.
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