Pettitoes split lengthwise and sauté in 2 tablespoons of lard. Remove fat and sauté the onion, finely chopped, then sprinkle with flour and lightly fry. Add red pepper, tomato paste, dissolved in a little water, and wine. Put them legs, and water until they cover. Add salt and boil on medium heat. Sauté onions in the remaining lard, along with carrots cut into rings. Add to the legs. Add bay leaf, pepper and garlic whole cloves. Stew on low heat for about two hours. The dish can be browned in the oven.