IKEA FINSMAOVSB Recipe Book download pdf (Page 25)

the roast. Suitable accompaniments are

croquettes, potato gratin, broccoli, or

similar.

• Time in the appliance: 60 minutes

• 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

ENGLISH

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