Osso buco with paprika vegetables

Name: Osso buco with paprika vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 350 g Carrots; 2 red peppers; 2 Onions; 2 Garlic cloves; 6 Stem(s) Sage; 4 Ox bone slices (approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Flour; 3 TABLESPOONS Olive oil; 2 Bay leaves; 500 ml Vegetable broth; 250 ml dry white wine; 1 untreated lemon; 100 g black olives without stone

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

350 g Carrots
2 red peppers
2 Onions
2 Garlic cloves
6 Stem(s) Sage
4 Ox bone slices (approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Flour
3 TABLESPOONS Olive oil
2 Bay leaves
500 ml Vegetable broth
250 ml dry white wine
1 untreated lemon
100 g black olives without stone

Directions

1
Peel and wash the carrots, cut into halves lengthwise and cut into small pieces. Clean, wash and chop the peppers. Peel onions and garlic. Cut or slice onions into fine rings, chop garlic. Wash the sage, dab dry, put half of it aside for garnishing, cut the rest into fine strips
2
Wash leg slices, dab dry, season with salt and pepper and turn in flour, tap off. Heat 2 tablespoons of oil in a large frying pan. Fry the leg slices on all sides, season with salt and pepper and remove. Fry the carrots, peppers, onions and garlic in the frying fat. Add bay leaf and leg slices and deglaze everything with stock and white wine. Season with salt and pepper, bring to the boil once. Cover and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 2 hours.
3
Wash the lemon, grate dry and cut into slices. Drain the olives. About 30 minutes before the end of the cooking time, place lemon slices and olives in the roasting pan. Heat 1 tablespoon of oil in a frying pan. Fry the rest of the sage briefly in it, drain on kitchen paper. Season the sauce with salt and pepper. Garnish with sage. Roast potatoes taste good with it