Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt,
paprika and basil together and spread
over the veal knuckle. Put the veal knuckle
into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water to the veal knuckle. The bottom
should be covered to a depth of 10 - 15
mm. Turn the roast after about 30 minutes.
• Time in the appliance: 160 minutes
• Shelf position: 1
Ossobuco
Ingredients:
• 4 tablespoons butter for browning
• 4 slices of veal shank, about 3 - 4 cm
thick (cut across the bone)
• 4 medium-sized carrots, cut into small
dice
• 4 sticks celery, cut into small dice
• 1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice
• 1 bunch parsley, washed and roughly
chopped
• 4 tablespoons butter
• 2 tablespoons flour for coating
• 6 tablespoons olive oil
• 250 ml white wine
• 250 ml meat stock
• 3 medium-sized onions, peeled and
finely chopped
• 3 cloves of garlic, peeled and thinly
sliced
• 1/2 teaspoon each of thyme and
oregano
• 2 bay leaves
• 2 cloves
• salt, freshly ground black pepper
Method:
Melt 4 tablespoons butter in a roasting tin
and sweat the vegetables in it. Take
vegetables out of the roasting tin.
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus flour.
Heat the olive oil and brown the slices over
a medium heat until golden brown. Take
meat out and pour the surplus olive oil out
of the roasting tin.
Deglaze the meat juices in the roasting tin
with 250 ml wine, put into a saucepan and
leave to simmer for a while. Add 250 ml
meat stock and add parsley, thyme,
oregano and diced tomato. Season with
salt and pepper. Then bring to the boil
again.
Put vegetables into the roasting tin, put the
meat on top and pour the sauce over the
top. Cover the roasting tin with a lid and
put it in the appliance.
• Time in the appliance: 120 minutes
• Shelf position: 1
Stuffed Veal Breast
Ingredients:
• 1 bread roll
• 1 egg
• 200 g mince
• salt, pepper
• 1 onion, chopped
• parsley, chopped
• 1 kg breast of veal (with pocket cut into
it)
• soup vegetables (carrot, leek, celery,
parsley)
• 50 g bacon
• 250 ml water
Method:
Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt, pepper,
chopped onion and parsley.
Season breast of veal (with pocket cut into
it) and stuff the meat stuffing into the
pocket. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
Turn the roast after about 30 minutes.
ENGLISH
27
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