Cut off the excess fat from the goose leg and salt and pepper the legs on both sides. Peel the carrots, celery and onions and cut into 1 cm cubes.

Heat a roasting pan or pot with sunflower oil. Fry the goose legs first on the skin side for 3 minutes and from the other side for 1 minute. Remove the legs and set aside.

Cover the bottom of the roasting pan again with a little oil and roast the diced vegetables (carrots, celery, onions) all around over medium heat for about 5 minutes. Add the tomato paste and roast for 2 more minutes.

Deglaze the vegetables with the red wine and reduce it completely. Now put the legs back in the roasting pan. Fill the roasting pan with water so that the goose legs are covered with water about 3 cm.

Add mugwort or marjoram, the bay leaf, the allspice grains and a large pinch of salt and braise everything with the lid on for about 110 minutes. Since goose legs are very fatty, the accumulating fat should be skimmed off again and again during braising.

Meanwhile, remove the spices from the roasting pan. Press the braising stock with the vegetables through a fine sieve with the help of a sauce ladle. Bring the sauce to the boil once. Mix the cornstarch with the red wine and stir into the sauce. Season with salt and pepper. Serve the goose legs with the sauce. Enjoy your meal!