Brown the veal knuckles in olive oil in a pan over a moderate heat. Add the shallots and sauté. Add tomato purée and tomatoes. Pour in the white wine, veal stock and water. Add salt and pepper and coarsely cut fresh Italian herbs. Cook over a low heat for about 90 minutes.
For the risotto: Gently sauté the garlic and onion in olive oil. Add the risotto rice and briefly stir through. Add the chicken stock and salt. Cook on a low heat for about 15 minutes, stirring occasionally. Once the rice has cooked, stir in the tapenade and parsley. Garnish the risotto with the black olives.
Place the veal knuckles on 4 hot plates and distribute the salted capers over them. Spoon over some of the sauce and garnish.
Add the risotto to the plates.