What should I have done with my beef knuckle?

I bought a two pound beef knuckle from the Wettsteins, figuring it would be a soup bone. That's what I did with it, and the vegetable beef noodle soup is delicious, but I'm not convinced that was really its highest and best use. It had a lot of bone and a lot of fat, but only maybe an ounce of beef. Should I have roasted it and done something with the fat? Am I missing the point (tendon, maybe?) of beef knuckle? Anyone out there an expert on beef knuckles?