• 12 lamb hocks
  • About 250 g of cloth or lamb "crepina"
  • For the “confitat”:
  • An onion.
  • 250 g carrot
  • 1 head of garlic.
  • 1 leek.
  • A bunch of herbs.
  • Salt and peppercorns. 
  • For the sauce:
  • The bones and offcuts from the de-boning of the hocks.
  • 1 onion.
  • 150 g carrot
  • 1 leek.
  • 500 g tomatoes.
  • 1 head of garlic.
  • A selection of herbs including parsley, rosemary, thyme and laurel.
  • 100 cl olive oil. 
  • 175 cl white wine.
  • Salt and black pepper. 
  • For the filling for the hocks: 
  • 1 marrow.
  • 3 local season pears from Lleida. 
  • 2 red peppers.
  • 150 g Manchego (or similar) cheese .


Cooking the "hocks": 

Clean the "crepina" with water and vinegar, leaving it to soak for about 4 hours. Then, clean it and change the water various times per day, leaving it to drain overnight (it is important that the "cloth" does not smell of pig).  Season the hocks with salt and pepper and lightly fry them (just to seal them) in plenty of olive oil perfumed with garlic.  Lightly sauté the diced vegetables with the same olive oil used for the hocks. Then confit the hocks and the diced vegetables at 90º for 6 hours.

Preparation of the filling:

Clean the ingredients of any seeds and remains, cut them into three long strips, lightly sauté and season individually, taking into account the texture of each product. Then then set to one side.

Preparation of the tenderloins:

De-bone the hocks while they are warm, making sure that you keep them in one piece.  Put the "crepina" or stretched cloth on top of the paper film. Lay the hocks out in rows, add the filling and then wrap everything up, being particularly careful to make sure that the filling remains in the centre. Finally, leave to cool in the fridge for about six hours. When cold, remove the paper film and cut like tenderloins.  When it comes to presenting the dish, it is important to consider the desired thickness, because this can be used as a menu of the day, menu, tasting or tapa dish. 

Preparation of the sauce:

Lightly sauté the vegetables and drown them in the wine. Add the bones and the remains from the hocks to the sauté. Add two units of water and leave to reduce to half the volume. Strain off and rectify with salt and for colour. If necessary, lightly bind with a little starch.


Once the cuts have been made, put the rations in the oven to brown.
Place them on a plate with the garnish and cover them with the sauce.


Garnishes of mushrooms, artichokes or turned vegetables are ideal for this dish. 

Era Lucana
The Val d'Aran


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