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166 Braised veal Serves 4 | Preparation time: 150 minutes Ingredients For the joint: 1 tbsp. oil 1 tsp. salt Pepper 1 kg veal (leg or shank), ready to cook 2 carrots | coarsely diced 2 tomatoes | coarsely diced 2 onions | coarsely diced 2 marrow bones (veal or beef) 500 ml veal stock 500 ml water For the sauce: 250 g cream 1 tsp. cornflour ½ tbsp. water | cold Salt Pepper For frying: 1 tbsp. oil Accessories: Gourmet oven dish with lid Fine sieve Hand-held blender Preparation Start the Automatic programme or pre-heat the oven. Heat the oil in the Gourmet oven dish and sear the veal all over (approx. 1 minute per side). Remove the veal. Mix together the oil, salt and pepper; then coat the veal with it. Sauté the vegetables in the Gourmet oven dish. Add the marrow bones and veal meat. Pour over half of the water and half of the veal stock. Place the Gourmet oven dish in the oven. Cover and cook. After 95 minutes, remove the lid and after a further 5 minutes, pour over the remaining veal stock and water and finish cooking. Remove the veal, bones and half of the vegetables. Place the remaining vegetables and juices in a saucepan and blend to make a purée. Pass the purée through a sieve, add 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 | Braised veal Programme duration: 127 [125] (127) minutes Manual Oven functions: Fan Plus Temperature: 160–170 °C Booster: On Pre-heat: On Crisp function: Off Duration: 120–130 minutes Shelf level: 2 [2] (1)