Veal knuckle
Serves approx. 5
1 joint of veal (shank, approx. 1500 g)
Salt and freshly ground black pepper
40 g melted butter
2 carrots (100 g)
100 g celery
1 onion (50 g)
3 cloves
250 ml hot water
Handful of parsley
2 tbsp sour cream
Cornflour
Method
1. Wash the meat and pat it dry.
Season with salt and pepper, and
brush with melted butter. Place in a
roasting dish or the glass tray. Roast for
approx. 60 minutes.
2. Clean and chop the vegetables.
Pierce the onion with the cloves, and
add to the meat together with the
chopped vegetables, the water and the
parsley, and cook until done.
3. Transfer the meat and vegetables to
a serving dish. Deglaze the roasting
juices with water and add the sour
cream. Make a paste from the cornflour
and a little water and stir into the sauce
to thicken it.
Settings
Automatic programmes \ Meat \ Veal \
Veal knuckle \ 1500 g
Duration: Approx. 70 minutes
Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 120–140 minutes
Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 80–100 minutes
Core temperature when using the food:
80–85 °C
Meat recipes
178
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