Instructions: Preheat oven to 350 F. To make the stock: In an uncovered roasting pan, brown the ham hocks for 45 minutes.

In a large pot, heat the oil and saute the carrots, celery, onion, leek, and garlic for 7 to 10 minutes or until browned.

Add the roasted ham hocks, bay leaf, parsley, thyme, sherry, peppercorns, tomato paste, and water and slowly bring to a boil. Reduce heat to simmer and cook, uncovered, for 2 hours 30 minutes. Strain the stock and let cool. Remove the meat from the ham hocks and shred. Set the meat aside.

To make the consomme:
In a food processor, grind the carrots, celery, onions, and garlic. Remove and combine with the remaining ingredients, except the salt and black pepper, in a large bowl.

In the large pot, combine the beef mixture with the strained and cooled stock and vigorously whisk together. Slowly bring the mixture to a point just below boiling without stirring. Reduce heat to simmer and gently cook the stock until the raft coagulates and rises to the top of the pot.

Gently push the raft to the side to form a small crater through which the liquid can be seen. Once the raft has formed, simmer the consomme for 1 hour.

Gently strain the liquid through cheesecloth. Season with the salt and black pepper and keep warm.

To make the beans:
In a medium-sized, heavy saucepan, heat the stock on medium-to-high heat and add the beans. Cook for 5 to 7 minutes or until tender but not mushy.

Drain and set the beans aside.

To assemble the dish:
Place 2 tablespoons of the reserved beans in each warm soup bowl. Add 2 tablespoons of the reserved shredded hock meat and 1 bay leaf. Ladle the consomme into each bowl and serve immediately.

YIELD: 6 SERVINGS

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