V-ZUG Combair-Steam S, Рецепты

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54 55 Fish Poultry Meat
Use scissors to make 3 cuts around the edge of each veal
1
shank (this prevents the shanks from rolling up). Season with salt
and pepper. Put the shanks into the pan with the peanut oil
and sear well on both sides. Put the shanks into the greased
porcelain dish. Pour away the oil.
Sweat the onions in the pan, add the plum tomatoes and
2
simmer until they are almost caramelised, then pour in the red
wine and leave to reduce. Add the vegetable bouillon,
chilli, bay leaf, clove and crushed pepper, bring to the boil
and season with salt and pepper.
Sprinkle the herbs over the veal shanks and pour the sauce
3
on top.
Put the porcelain dish on to the wire shelf at level 2 of the
4
cold cooking space. Hot air with steaming 160 °C, 60 minutes.
Take the porcelain dish out of the cooking space. Remove
5
the veal shanks and keep them warm.
Remove the bay leaf and clove from the sauce, then puree
6
the sauce in a blender or using a hand-held mixer. Pour the sauce
into the pan, heat and add butter, flour and cream to give
the sauce a thick, creamy texture.
Arrange the veal shanks on plates and pour the sauce over.
7
Osso buco
Porcelain dish, ½ GN
Wire shelf
4 veal shanks,
around 350 g each
Salt
Pepper
2–3 tbsp peanut oil
250 g onions, finely chopped
150 g tinned plum tomatoes, strained
1½ dl red wine
1½ dl vegetable bouillon
1 red chilli
1 bay leaf
1 clove
5 black pepper corns, crushed
3 sage leaves, shredded
1 rosemary sprig,
leaves stripped off
Several thyme leaves
A little butter, flour and
double cream to thicken
the sauce
Preparation: 50 minutes
|
Cooking: 60 minutes