John Lewis JLBIOS634 Recipe Book download pdf (Page 4)

Automatic weight. Setting range for the weight

between 1000 and 2000 g.

Method:

Season meat to taste and place in an ovenproof

dish. Add water or another liquid; the bottom

should be covered to a depth of 10 - 20 mm.

Cover with a lid.

• Shelf position: 1

Veal Knuckle

Ingredients:

• 1 hind knuckle of veal 1.5 - 2 kg

• 4 slices cooked ham

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery, parsley)

• water

Method:

Cut 8 slits lengthwise all around the veal

knuckle. Cut four slices of cooked ham in half

and place in the slits. Mix oil, salt, paprika and

basil together and spread over the veal knuckle.

Put the veal knuckle into a roasting tin and

spread the mushrooms over it. Add soup

vegetables and water to the veal knuckle. The

bottom should be covered to a depth of 10 - 15

mm. Turn the roast after about 30 minutes.

• Time in the appliance: 160 minutes

• Shelf position: 1

Ossobuco

Ingredients:

• 4 tablespoons butter for browning

• 4 slices of veal shank, about 3 - 4 cm thick (cut

across the bone)

• 4 medium-sized carrots, cut into small dice

• 4 sticks celery, cut into small dice

• 1 kg ripe tomatoes, peeled, halved, cores

removed and cut into dice

• 1 bunch parsley, washed and roughly chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

• 250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and finely

chopped

• 3 cloves of garlic, peeled and thinly sliced

• 1/2 teaspoon each of thyme and oregano

• 2 bay leaves

• 2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting tin and

sweat the vegetables in it. Take vegetables out

of the roasting tin.

Wash veal shank slices, dry, season and then

coat in the flour. Knock off surplus flour. Heat

the olive oil and brown the slices over a medium

heat until golden brown. Take meat out and

pour the surplus olive oil out of the roasting tin.

Deglaze the meat juices in the roasting tin with

250 ml wine, put into a saucepan and leave to

simmer for a while. Add 250 ml meat stock and

add parsley, thyme, oregano and diced tomato.

Season with salt and pepper. Then bring to the

boil again.

Put vegetables into the roasting tin, put the meat

on top and pour the sauce over the top. Cover

the roasting tin with a lid and put it in the

appliance.

• Time in the appliance: 120 minutes

• Shelf position: 1

Stuffed Veal Breast

Ingredients:

• 1 bread roll

• 1 egg

• 200 g mince

• salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut into it)

• soup vegetables (carrot, leek, celery, parsley)

• 50 g bacon

• 250 ml water

Method:

Oven Recipe Book

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