Preheat the oven to 200 ° C (convection). Cut the rind of the roast into small squares and rub salt, pepper and paprika on all sides. Then place in a roasting pan or baking dish with the rind facing down.
Put the roast in the hot oven for 10 minutes. Then turn it on the underside so that the rind is on top and leave in the oven for another 10 minutes. Then take it out of the oven.
Pour enough water into the roasting pan so that the water is up to 1/4 of the roast. Then cut the onion in half, put it in the water and add the frozen vegetables until the whole base is covered with vegetables. Finally add the bay leaves, allspice grains and a dash of red wine and put the roast back in the oven. Drizzle with the water every 15 minutes and check how much water is left in the roaster. If necessary, pour in sips.
After an hour, remove the roast, place on a plate and put back in the oven. But reduce the heat to 150 - 100 ° C.
If the crust is not crispy enough, you can still heat the roast for 3 - 5 minutes using the grill function. But be careful, the crust burns so quickly. Then switch from grill setting back to convection. Caution: The baking time is extended accordingly for roasting with bones.
Place a sieve on a saucepan and pour the broth into the saucepan. Leave the vegetables on the sieve for a while until everything has drained off. If you want, you can add half of the vegetables (not the onion) to the sauce. Chop with a hand blender until no more pieces can be seen, this gives the sauce a stronger taste.
Then put on the stove, bring to the boil, season with salt and pepper (if you like, also with red wine) and thicken with a roux. We prefer to eat bread dumplings and beans with it.
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