Braised ox bone with paprika

Name: Braised ox bone with paprika
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 400 g Carrots; 3 red peppers; 2 medium-sized onions; 2 Garlic cloves; 5 Stem(s) Sage; 4 Ox bone slices (approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Flour; 3 TABLESPOONS Oil; 2 Bay leaves; 1⁄4 l dry white wine; 1 Organic Lemon; 75 g black olives (without stone)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

400 g Carrots
3 red peppers
2 medium-sized onions
2 Garlic cloves
5 Stem(s) Sage
4 Ox bone slices (approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Flour
3 TABLESPOONS Oil
2 Bay leaves
1⁄4 l dry white wine
1 Organic Lemon
75 g black olives (without stone)

Directions

1
Peel, wash and chop the carrots. Clean, wash and chop the peppers. Peel onions and garlic. Cut onions into rings, chop garlic. Wash sage, shake dry and pluck the leaves.
2
Set just under half of it aside and cut the rest into strips.
3
Wash leg slices and pat dry. Season with salt and pepper, turn in flour and tap off a little. Heat 2 tablespoons of oil in a frying pan. Fry the leg slices on each side. Take them out.
4
Fry the carrots, peppers, onions and garlic in hot frying fat. Season with salt and pepper. Add sage strips, bay leaf and leg slices. Add wine and 1⁄2 l water and bring to the boil. Cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 2 hours.
5
Wash lemon hot, dry, cut into slices. Put the lemon slices and olives into the roaster 15 minutes before the end of cooking time.
6
Heat 1 tablespoon of oil in a frying pan. Fry the rest of the sage very briefly and drain on kitchen paper. Remove the roaster from the oven and season to taste the braising stock. Arrange ox bone with fried sage.
7
Roast potatoes taste good with it.