Leg – tasty here to take the lower part of the legs, cutting the bottom of the shank - the Tarsus, rinse, remove the film and dry well. One young carrots peeled and cut into wedges, garlic – better, too young to slice. Lard the leg with green pepper, carrot and garlic, making punctures a thin narrow knife in a checkerboard pattern and pushing back first pepper, and then the vegetables alternately.

Quickly fry to seal the leg in a hot pan with oil from all sides.

Onions, celery and the remaining carrots coarsely chop and place in bottom of utyatnitsu. Just prisolit and put black pepper.

Lay the leg and pour wine mixed with the boiling water. Of water to take so much that the bottom was covered in about an inch or three.

Put a roaster with a lid in the oven, preheated to 90 degrees and bake for one and a half hours, occasionally turning the meat and basting it with the broth. Then impose a leg chopped potatoes, season with salt and add a couple of Bay leaves. Continue roasting until the potatoes are done. The temperature does not increase, and occasionally water the potatoes juice.

Once ready, allow to stand 15 minutes under the lid out of the oven and immediately serve with fresh vegetables.

The meat is tender and melts in your mouth, and soaked the juices of the potato are very tasty.