Ragoût De Pattes De Cochon (lamb Stew With Meatballs)

Total Time: 6 hrs 45 mins Preparation Time: 30 mins Cook Time: 6 hrs 15 mins

Ingredients

• Servings: 10
• 3 lbs lamb hocks
• 1 teaspoon coarse salt
• 1/4 teaspoon pepper, freshly ground
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon clove, ground
• 1/8 teaspoon nutmeg
• 2 tablespoons butter, to caramelize onions
• 2 tablespoons fat, ie shortening, lard, to brown hocks
• 4 -6 cups water
• 1 chicken bouillon cube
• 1 cup onion, sliced and caramelized
• 4 -6 tablespoons flour, roasted
• 1/2 cup water
• salt, to taste
• pepper, to taste
• allspice, to taste
• 2 lbs ground beef
• 1 lb ground lamb
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon clove, ground
• 1/8 teaspoon nutmeg

Recipe

• 1 stock:.
• 2 the day before serving the ragout, season lamb hocks with salt, pepper, cinnamon, cloves and nutmeg.
• 3 caramelized onions in a deep saucepan in 2 tbsp butter (caramelized onions). remove from saucepan.
• 4 in same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).
• 5 add water, chicken bouillon cube, and onions to lamb hocks. bring to a boil, and then simmer for at least two hours, until meat falls from bones.
• 6 at this point it's a good idea to remove lamb hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
• 7 remove/skim the congealed fat.
• 8 roast flour in 350f oven until caramel brown. this takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). alternatively you may brown the flour in a hot dry pan (no oil!), stirring continuously until it's a rich, deep, brown colour. (you must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).
• 9 remove meat from bone and set aside.
• 10 thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
• 11 season with salt, pepper and allspice to taste.
• 12 add cooked lamb meatballs and lamb meat and heat thoroughly.
• 13 meat balls:.
• 14 mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
• 15 shape each square into a 1 inch meatball.
• 16 bake in 400f oven for 10 minutes.
• 17 add to ragoût de pattes to complete cooking.
• 18 ragout is sometimes served with boiled or mashed potatoes.