Veal knuckle

Veal knuckle

Veal knuckle

Veal knuckle

Veal knuckle

Prep Time 2 hrs 30 mins
Course MEAT
Servings 4


  • 1 Gourmet oven dish
  • 1 Rack
  • 1 Food probe
  • 1 Hand-held blender
  • 1 fine sieve


For the veal knuckle

  • 1 tbsp oil
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 veal knuckle (1.5 kg), ready to cook
  • 1 onion
  • 1 clove
  • 2 carrots
  • 80 g celery
  • 1 tbsp tomato paste
  • 800 ml veal stock

For the sauce

  • 75 g cream
  • 1 1/2 tbsp cornflour
  • 1 tbsp water | cold
  • Salt
  • Pepper


  • Mix together the oil, salt and pepper;then coat the veal knuckle with it.
  • Quarter the onion and stick the cloveinto it. Peel and roughly dice the celeryand carrots.
  • Place the vegetables, tomato paste andveal knuckle in the Gourmet oven dish.Insert the food probe.
  • Place theGourmet oven dish on the rack andplace in the oven.

Automatic programme:

  • Start the Automatic programme, followthe instructions in the display and cookthe veal knuckle


  • Cook the veal knuckle. Pour on vealstock after 30 minutes and cook untildone
  • Remove the veal knuckle andvegetables from the oven. Take theclove out of the onion.
  • Place the vegetables and juices in asaucepan and make a purée.
  • Pass thepurée through a sieve, pour in thecream and bring to the boil.
  • Stir the cornflour into the water andthen add it to the sauce to aidthickening
  • Briefly bring back to theboil. Season with salt and pepper totaste


Automatic programme
Meat | Veal | Veal knuckle
Programme duration:
approx. 100 minutes
Oven functions: Conventional Heat
Temperature: 190–200 °C
Core temperature: 76 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Duration: approx. 90–100 minutes
Shelf level: 1
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Veal knuckle
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