Ask the butcher to slice the cow leg and hooves into pieces that can fit into your slow cooker.
Rinse the cut up cow legs and hooves, place in the slow cooker and pour in as much water as the cooker can handle. Add salt, peppercorns and a bay leaf. Cook on LOW for ten to eleven hours.
Scoop out the bones and meat. Strain the broth and reserve for another use.
When the cow leg and hooves are cool enough to handle, separate the meat from the bones. Cut the meat into bite-size pieces. You won't get a lot of meat, I tell you. A cup and a half to two cups, most likely.
The rest of the cooking is done on the stove top.
In a thick-bottomed pot, heat the olive oil. Saute the chorizo slices with the garlic and onion for about a minute. Add the chopped tomatoes, oregano and sugar; continue sautéing for another minute.
Add the cow leg and hooves meat to the pot. Season with salt and pepper. Simmer for 30 to 40 minutes.
Add the lentils to the pot. Taste the sauce and adjust the seasonings, if needed. Simmer for another 10 minutes.
Ladle the stew into bowls. Add a dollop of yogurt and top with shaved cheese. Sprinkle with parsley and basil. Serve hot.
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