Operating instructions

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. 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. Cook covered for approx.
35 minutes. Remove the lid and add
1/2 litre of liquid. Repeat this twice
more.
3. Transfer the meat and vegetables to
a serving dish. Deglaze the roasting
juices with water (if necessary) 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. 130 minutes
Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 120–140 minutes
Meat recipes
162