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110 Serves 4 | Preparation time: 150 minutes Ingredients Preparation For the veal knuckle: 1 tbsp. oil 1 ½ 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 For the sauce: 75 g cream 1 ½ tbsp. cornflour 1 tbsp. water | cold Salt Pepper Accessories: Gourmet oven dish Rack Food probe Hand-held blender Fine sieve 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 on the rack and place in the oven. Automatic programme: Start the Automatic programme, follow the instructions in the display and cook the veal knuckle. Manual: Cook the veal knuckle. Pour on veal stock after 30 minutes and cook until done. 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. Veal knuckle Settings Automatic programme Meat | Veal | Veal knuckle Programme duration: approx. 100 minutes Manual Oven functions: Conventional Heat Temperature: 190–200 °C Core temperature: 76 °C Booster: On Pre-heat: Off Crisp function: Off Duration: approx. 90–100 minutes Shelf level: 1