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116 Serves 4 | Preparation time: 150 minutes Ingredients Preparation 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 250 ml water For the sauce: 250 g cream 1 tsp. cornflour ½ tbsp. water | cold Salt Pepper For frying: 1 tbsp. oil Accessories: Rack Gourmet oven dish with lid Glass tray Hand-held blender Fine sieve Start the Automatic programme or pre-heat the oven. Heat the oil for frying in the Gourmet oven dish and sear the veal all over (approximately 1 minute per side). Remove the veal. Mix together the oil, salt and pepper; then coat the veal with it. Mix the veal stock and water. Sauté the vegetables in the Gourmet oven dish. Add the marrow bones and meat. Pour over the water and half of the veal stock. Cover the Gourmet oven dish, then place on the glass tray in the oven and cook. Automatic programme: Follow the instructions in the display and cook the veal. Manual: Remove the lid after 95 minutes. After another 5 minutes, pour on ½ l of liquid and cook until done. 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. Braised veal Settings Automatic programme Meat | Veal | Braised veal Programme duration: approx. 90 minutes Manual Oven functions: Fan Plus Temperature: 160–170 °C Booster: On Pre-heat: On Crisp function: Off Duration: 120–130 minutes Shelf level: 1