Cut the cleaned vegetables into small pieces
Heat the oil in a roasting pan, then add and roast the onions. Then add all the vegetables - without herbs - and roast them with them. Salt and pepper.
Roast the tomato paste briefly, then deglaze with white wine - today a Sauvignon Blance - and reduce, add the tomatoes and the beef stock.
Fry the leg slices in a pan and add two sprigs of rosemary.
Place the seared leg slices in the roasting pan and add the herbs - generously - preferably everything fresh from the garden - also in the roasting pan. Make sure the herbs are immersed in the liquid or they will burn.
Then cook everything together in the roasting oven at 200 ° C (fan-assisted?) For 60 minutes.
Since the leg slices are not soft afterwards, I take them out and fry them again in the pressure cooker and add the vegetable stock. Then I cook them again for about 15-20 minutes.
Then the leg slices are buttery soft. I mix in the vegetable stock from the pressure cooker with the beef stock from the roaster. Season to taste and enjoy your meal.
P.S .: My son can't get enough of the sauce.