Marinate leg slices in red wine for almost 2 hours

Peel and roughly cut the onion, clean and chop the peppers, cut 1/2 cucumber into thick slices

Pat the leg slices dry, cut into the silver skin all around (so that the meat does not bulge), season with salt, pepper and fry on both sides over medium heat until they get color.

Remove from pan and set aside

Sauté the onion and paprika, season with salt, pepper and add chilli or paprika to taste, stir and deglaze with red wine

Place leg slices on the vegetables, cover with the lid and simmer over low heat for 90 minutes.

After 60 minutes, turn the leg slices over, place the cucumber slices on the meat and braise with them

Arrange the leg slices and pull the cucumbers into the vegetables.

Serve with triplets