Download Miele H 4540 Pyrolytic Operating instructions

Meat / Veal
Roast knuckle of veal
Serves 5
1 joint of veal (shank, approx. 1800 g)
Salt and freshly ground black pepper
40 g melted butter
2 carrots, quartered
100 g celery sticks, chopped
1 onion, quartered
3 cloves
500-750 ml hot water
Handful of parsley
100 ml sour cream
Corn flour
Use one of the following functions:
Automatic / Meat / Veal / Veal shank
or:
Auto roast
Temperature: 170-190°C
Shelf level: 1
Duration: 110-130 minutes
or:
Conventional
Temperature: 180-200°C
Shelf level: 1
Duration: 110-130 minutes
Method:
1. Season the meat with salt and
pepper, and brush over the melted
butter. Place in a roasting pan or in the
grill pan and roast uncovered for
approx. 1 hour.
2. Stick the cloves into the onion, and
add this together with the carrots,
celery, water and parsley to the meat.
Continue to roast uncovered.
3. Remove the cloves, then purée the
stock and vegetables with the sour
cream, adding water to increase the
volume and thickening with corn flour
paste as necessary. Carve the meat,
and serve with the gravy.
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