Peel the onion, roughly dice. Skin the garlic, cut into slices and then chop a little. Peel the carrots, also roughly dice. Wash the pointed peppers, dry them, cut in half, remove the seeds and cut into large pieces. Wash the leg slice in cold water and dry well. Pepper and salt all around and toss lightly in the flour. Knock off any excess.
Preheat the oven to 160 ° O / bottom heat. Prepare a small roaster. Sear the meat all around in 3 tablespoons of oil in a pan. When it has turned color, take it out of the pan and put it into storage for a short time. Discard the frying fat from the pan, wipe it out well, then heat the remaining 3 tablespoons of oil and sweat the onion and garlic in it first. Shortly afterwards add the vegetables and fry them lightly. Stir in tomato paste, sweat briefly and then immediately deglaze everything with wine, stock and water. Scatter peppercorns and bay leaves, bring to the boil 1 more briefly and transfer to the roaster. Place the meat in it, sprinkle thyme sprigs on top, close the roasting pan with either a lid or aluminum foil and slide it into the oven from below on the 2 rails.
The total cooking time is approx. 2 hours 15 minutes. After approx. 1 hour, remove the aluminum foil, turn the meat, put the roaster back into the oven - now without foil - and simmer for the remaining hour and take on color to let. The additionally specified 15 minutes are for "Johnglating with the times" and are optional.