Manual Trebs 99205 (page 77 of 80) (English, German, Dutch, French)

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METHOD

Coat the ribs with the mustard powder and salt. Heat the oil in the Tajine and cook the ribs until

lightly browned on all sides. Add the remaining ingredients, stirring well to coat the ribs. Cook

with the lid on for 2 hours using the simmer function.

OSSO BUCCO

Preparation time: 25 minutes

Cooking time: 2 hours

SERVES 4

IN GREDIENTS

8 veal shanks

1 cup plain flour

1/3 cup olive oil

2 carrots, diced

2 sticks celery, thickly sliced diagonally

2 onions, finely chopped

100g prosciutto, chopped

2 garlic cloves, crushed

2tsbp tomato paste

800g canned diced Italian tomatoes

2 cups beef stock

2tbsp lemon thyme leaves

Fresh thyme for garnish

METHOD

Place the flour, salt and pepper in a shallow dish and lightly coat the shanks. Turn on the

appliance and set to Brown, add oil and brown the shanks in batches then put to one side. Add

the carrots, celery, onion, garlic and prosciutto. Cook for 4-5 minutes, then place the shanks on

top of the vegetables in the Tajine. Mix together the tomato paste, tomatoes, stock and lemon

thyme, then pour over the shanks and vegetables. Cook with the lid on for 3 hours using the

simmer function. Serve with mashed potato and topped with extra thyme.

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Trebs 99205 Manual

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