Miele H 6000, Recipe Book

Page: 127 / 192

Meat and poultry
127
Osso buco
Preparation time: 130 minutes
Serves 6
Ingredients
1 tbsp. oil
1 chopped tomato
1 onion, finely chopped
4 cloves of garlic, finely chopped
80 g diced carrots
80 g diced celery
50 g leek, sliced
1 tbsp. tomato paste
6 veal leg steaks (200–250 g each)
Salt
Pepper, freshly ground
Plain flour
50 g clarified butter
200 ml white wine
800 ml beef stock
1 EL Bratensoße-Paste
1 bunch each of rosemary, sage and
thyme, chopped
Zest of 1 lemon
To sprinkle on top:
1 tbsp. chopped parsley
Accessories
Gourmet oven dish with lid
Preparation
Pre-heat the Gourmet oven dish for
10 minutes.
Finely chop the onion and the garlic.
Dice the tomatoes, carrots and celery.
Place the oil in the Gourmet oven dish,
add the vegetables and tomato paste
and place in the oven. Cook gently for
10 minutes.
Season the meat with salt and pepper,
toss in flour and fry both sides in butter
for about 3–4 minutes.
Place the meat in the Gourmet oven
dish together with the white wine, beef
stock and herbs. Cover with a lid and
braise for 90 minutes.
Serve with the sauce and garnish with
lemon zest and chopped parsley.
Recommended settings
Oven function: Automatic programmes
Programme: Meat \ Veal \ Osso buco
Shelf level: See display
Programme duration: approx. 110
minutes
Alternative settings
Oven function: Fan Plus
Temperature: 180 °C
Shelf level: 2 [1] (1)
Duration: 110 minutes