1 - Cut The Feet Off
2- Remove the Skin And Dredge Pieces Of The Leg With Flour And Sprinkle With Salt And Pepper.
3- In A Pan Add Oil, Butter And Sauté The Meat On Sides Until Brown.
4- Cut Into Slices The Onions, Carrots, Celery And Parsnips.
5- Add To Pan White Wine And Some Of Cutted Onions, Carots, Celery And Parsnips.
6- Remove Meat From Pan And Put In Heavy Lidded Casserole.
Add The Rest Of The Chopped Vegetables, Tomatoes, Oregani,
Rosemary And Bay leaf.
Then Add More Wine, Put In Oven And Bake At 180°C
(350°F) for 1 Hour.
7- Reduce The OVen to 140°c (275°F)And Bake For ANother
2 To 3 Hour Or Until very Tender. Garnish With CHopped
Parsley And Lemon Zest And Serve With Risotto.
