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Meat
Braised veal
Preparation time: 150 minutes
Serves 4
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
Hand-held blender
Fine sieve
86
Preparation
Heat the oil in the Gourmet oven dish
and sear the veal all over (approx.
1 minute per side).
Remove the veal. Mix together the oil,
salt and pepper; then coat the veal with
it.
Sauté the vegetables in the Gourmet
oven dish. Add the marrow bones and
meat. Pour over the water and half of
the veal stock. Place the Gourmet oven
dish on the rack and place in the oven.
Cover and cook.
After 30 minutes, take off the lid.
Remove the veal, bones and half of the
vegetables. Place the remaining
vegetables and veal stock in a
saucepan and 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.
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