Summary

Ingredients

• 2 beef leg slice (s)
• 2 onion (s), diced
• 2 clove (s) garlic, peeled and pressed
• 2 carrot (s), diced
• 1 piece (s) celery, diced
• 3 tablespoon fried onions
• 3 tablespoon sugar
• 0.5 ½ cup soy sauce
• 2 tablespoons oil
• Salt and pepper from the mill
• 0.25 liter ¼ red wine
• 0.5 liter ½ water
• 1 cup tomato (s), dried in pieces, alternatively canned tomatoes, but then use less water
• 1 tablespoon tomato paste
• 1 tablespoon herbs, Italian, dried
• 3 tablespoon flour

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Instructions

1. Take the meat out of the refrigerator an hour before cooking, then rinse and dry. Put the dry pan on the hot, add the oil and fry the meat quickly and vigorously on both sides with the two cloves of garlic. Then place in the slow cooker and pepper and salt very vigorously.
2. In the same pan, fry the diced vegetables. As soon as it starts to get dark, add sugar, tomato paste, herbs and flour and roast. Then pepper and salt very well, deglaze with the soy sauce and reduce, it only takes a minute. Then deglaze with the wine, bring to the boil and add the water.
3. Place the sun-dried tomatoes and fried onions on the meat and then pour the contents of the pan over them. Set the slow cooker to 5 hours. Info: I have a 6.5 l slow cooker and can only switch it on or off. I suspect that equates to HIGH.
4. Then season again to taste and serve.
5. I left the sauce like that, but of course you can strain it in a saucepan and thicken it. We never do gremolata. If you like it: mix a bunch of finely chopped parsley with the zest of a lemon and two pressed garlic cloves and distribute the gremolata on the leg slices.
6. If a Roman pot is used, it must be watered beforehand. Use a little less water for the preparation and place the Römertopf in the cold oven. Then cook the osso buco for approx. 5 1/2 hours at 80 ° C.
7. When using a roaster, preheat the oven and stew for about 5 hours.