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160 Veal knuckle Serves 4 | Preparation time: 150 minutes Ingredients For the veal knuckle: 1 tbsp. oil 1½ tsp. salt ½ tsp. pepper 1 veal knuckle (1.5 kg), ready to cook 1 onion 1 clove 2 carrots 80 g celery 1 tbsp. tomato paste 800 ml veal stock 200 ml water For the sauce: 75 g cream 1½ tbsp. cornflour 1 tbsp. water | cold Salt Pepper Accessories: Gourmet oven dish Food probe Hand-held blender Fine sieve Preparation Mix together the oil, salt and pepper; then coat the veal knuckle with it. Quarter the onion and stick the clove into it. Peel and roughly dice the celery and carrots. Place the vegetables, tomato paste and veal knuckle in the Gourmet oven dish. Insert the food probe. Place the Gourmet oven dish in the oven and roast. After 50 minutes, pour over half of the stock and half of the water. After 30 minutes, pour over the other half of the stock and water. Remove the veal knuckle and vegetables from the oven. Take the clove out of the onion. Place the vegetables and juices in a saucepan and make a purée. Pass the purée through a sieve, pour in the cream and bring to the boil. Stir the cornflour into the water and then add it to the sauce to aid thickening. Briefly bring back to the boil. Season with salt and pepper to taste. Settings Automatic programme Meat | Veal | Veal knuckle Programme duration: approx. 120 minutes Manual Oven functions: Conventional Heat Temperature: 190–200 °C Core temperature: 76 °C Booster: On Pre-heat: Off Crisp function: Off Duration: approx. 120–130 minutes Shelf level: 2 [2] (1)