Peel the carrots and cut 200 g into cubes. Clean, wash and slice the celery. Peel garlic and chop finely. Peel shallots and cut into cubes. Score the leg slices all around.
Season vigorously with salt and pepper.
Heat 4 tablespoons of oil in a frying pan. Fry 2 portions of leg slices on both sides. Remove the meat. Fry the diced carrots, celery, shallots and garlic in hot frying fat for 2-3 minutes, turning.
Add tomato paste and roast briefly while stirring. Deglaze with wine and let it boil down about halfway. Pour in the stock, place the meat on top of the vegetables and cover in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) braise for about 1 3/4 hours
In the meantime, peel, wash and halve the potatoes and cook them in boiling salted water for about 20 minutes. Clean, wash and cut the fennel into strips. Cut 300 g carrots diagonally into pieces.
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins.
Heat 2 tablespoons of oil in a frying pan. Sauté fennel and carrots in it, deglaze with orange juice. Bring to the boil and simmer for 6-8 minutes. Season to taste with salt and pepper. Heat milk and butter in a small saucepan.
Drain the potatoes, allow to evaporate, mash roughly and mix with the milk. Season to taste with salt, pepper and nutmeg. Keep warm. Clean and wash spring onions and cut into fine rings. Wash parsley, shake dry, pluck leaves from stems and chop coarsely.
Add the orange fillets, some of the parsley and spring onions to the carrots. Remove the roaster from the oven. Season the sauce with salt and pepper. Arrange leg slices with sauce, vegetables and mashed potatoes on plates.
Garnish mashed potatoes with remaining spring onions and parsley.