Preparation time: about 20 minutes
Cooking time:
35 min. + 5 min. oven off
4 servings
MARROW BONES
WITH PEAS
Ingredients
4 shin bone of veal (800 gr.)
1 can of peas, naturally preserved (450 gr.)
1 can of skinned, seeded tomatoes (450 gr.)
50 gr. parsley
50 gr. butter
1 medium size onion
1 garlic clove
1 lemon
1 stock cube
salt
pepper
Preparation
1. With a pair of scissors cut the skin - or
the fat part - of the marrow bones. Put the
finely sliced onion in a pan ,just large enough
to hold the bones. Add the bones and place
them in crown-shape.
2. Add the tomatoes and crumble the stock
cube, cover the pan with a lid, put it in the
oven at maximum heat for 10 minutes with
the CONVECTION function.
3. Add minced parsley and garlic, a small
lemon rind and the drained peas, add pepper,
turn the marrow bones, cover with the lid and
proceed cooking at 3/4 of heat for 15 minu-
tes, then at medium heat for other 10 minu-
tes.
4. Taste, add salt if needed, add butter in
pieces and leave the pan in the oven switched
off for 5 minutes
5. Serve the marrow bones with peas and a
garnish of boiled and well drained rice.
Preparation time :about 20 minutes
Cooking time:
50 min. + 10 min. oven off
6 servings
ROASTED VEAL SHANK
Ingredients
1,3 kg veal shank (or a whole shank with the
bone)
200 gr. whole milk or cream
30 gr. butter
fresh rosemary
4 sage leaves
thyme
1 garlic clove
little flour
3 tablespoon olive oil
paprika
1 stock cube
4 tablespoon dry red wine
salt
pepper
Preparation
1.
Wash sage and rosemary, mince them very
finely with garlic and thyme. Use 3 table- spoon
oil to grease the shank, put it in a deep pan and
dust it with minced herbs mixture, add evenly: a
pinch of paprika, pepper and salt. Put pan in the
oven, set on COMBI function, at maximum heat
for 10 minutes
.
2.
Dissolve stock cube in 4 tablespoon hot
water and add wine. After 10 minutes, sprinkle
shank with the liquid and turn it over
.
3.
Wrap bone in aluminium foil, to prevent
it from burning (you ll remove foil after mid
cooking time). Set oven on MW function at
maximum heat and continue cooking for 20
minutes, turn meat every few minutes (add
hot meat stock if necessacook at medium heat
for other 20 minutes
