DOCUMENT

168 Osso buco Serves 6 | Preparation time: 130 minutes Ingredients For the osso buco: 1 tbsp. oil 1 tomato | diced 1 onion | finely chopped 80 g carrots | diced 80 g celery | diced 50 g leeks | sliced into rings 4 cloves of garlic | finely chopped 1 tbsp. tomato paste 1.5 kg veal osso buco pieces approx. 2 cm thick Salt Pepper | freshly ground 2 tbsp. plain white flour 50 g clarified butter 200 ml white wine 800 ml beef stock 1 tbsp gravy paste 30 g rosemary 30 g sage 30 g thyme For sprinkling: 1 tbsp. parsley | chopped Grated zest of 1 unwaxed lemon Accessories: Gourmet oven dish with lid Preparation Start the Automatic programme or pre-heat the oven using the settings indicated for cooking stage 1. Pour the oil into the Gourmet oven dish. Add the vegetables, garlic and tomato paste. Place the Gourmet oven dish in the oven and braise using the settings indicated for cooking stage 2. Season the veal with salt and pepper and turn in flour. Heat the clarified butter in a pan and sear the veal on both sides for 3–4 minutes. Place the veal, white white, beef stock, gravy paste and herbs on top of the vegetables in the Gourmet oven dish. Leave to braise with the lid on using the settings for cooking stage 3. Serve the veal with the sauce and garnish with lemon zest and parsley. Settings Automatic programme Meat | Veal | Osso buco Programme duration: 110 minutes Manual Cooking stage 1 Oven functions: Fan Plus Temperature: 200 °C Booster: On Pre-heat: On Crisp function: Off Cooking stage 2 Temperature: 180 °C Duration: 10 minutes Shelf level: 2 [1] (1) Cooking stage 3 Temperature: 180 °C Duration: 90 minutes