Veal knuckle
Serves 5
Ingredients
1 knuckle of veal (approx. 1500 g)
Salt
Freshly ground black pepper
40 g melted butter
2 carrots
100 g celery
1 onion
3 cloves
250 ml hot water
Handful of parsley
2 tbsp sour cream
Cornflour
Method
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.
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.
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.
Recommended settings
Function: Automatic programmes
Programme: Meat \ Veal \ Veal knuckle
Programme duration: approx.
70 minutes
Alternative settings
Function: Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 100–130 minutes
Function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 100–130 minutes
Core temperature when using the food
probe:
80–85 °C
Meat and poultry
107
Summary of Contents for H6000BM
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