Carefully tenderize the leg meat.
Then, wash it and put in a pot in which you have added a glass of water. Add the chopped onion, carrots, celery and parsley root. Close the lid and keep the meat soaked for 24 hours.
Then drain the liquid and add salt to the meat. Keep the vegetables. Melt the butter in a pan and put the leg in to crisp it on all sides. Put it in a baking dish. Arrange the vegetables underneath the meat.
Mix the yogurt with paprika and smear it on the meat. Bake in a preheated oven at 356°F (180 °C) for at least 3 hours, occasionally basting the meat with the sauce.