Lamb Hocks And Meatball Ragout

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• Servings: 10
• 6 large lamb hocks, cut in half
• 3 medium onions, chopped
• 12 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 bay leaves
• 1/2 cup flour, browned in the oven
• 1 cup water
• 2 lbs ground lamb, lean
• 2 lbs ground veal
• 1 tablespoon vegetable oil for frying meatballs

Recipe

• 1 instructions:
• 2 lamb hocks:
• 3 place in large roasting pan and cover with water. add 1 chopped onion, 1tsp salt, ½ tsp pepper and bay leaf. bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. remove meat from broth. pour broth in container and set aside. discard bones, rind and gristle from hocks, place meat in container and set aside.
• 4 browning flour:.
• 5 sprinkle flour on cookie sheet. brown in a 375* oven, stirring frequently to prevent burning. let it cool and sift to remove lumps. whisk flour and water to make a paste. set aside.
• 6 meatballs:
• 7 mix ground lamb, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. shape mixture into small balls. heat oil in skillet. cook meatballs till done. set aside.
• 8 sauce:
• 9 whisk together reserved broth and brown flour paste. simmer 30 minutes until flour mixture is cooked and sauce has thickened. adjust seasoning if necessary.
• 10 add meatballs and the reserved meat from hocks. cool, pour in containers and freeze for later use. voilà you have my recipe for ragoût!
• 11 tips:.
• 12 the lamb hocks can be cooked on the stovetop. i find the oven method easier.
• 13 the sauce is not highly seasoned. cinnamon and cloves can be added. tasting after each addition is recommended to get the desired flavour.