Smoked Lamb & White Bean Soup
Robert Rich, November 2, 2002
Here is one of several recipes I came up with to find good uses for some particularly flavorful smoked lamb hocks made by Dittmer's, a favorite German wursthouse here in Mountain View, CA.
2 hocks of Dittmer's smoked lamb
1 lb. dry white beans
1 or 2 onions, chopped
2 large cloves garlic, crushed and chopped
4-6 baby Yukon Gold potatoes, chopped small
1/2 cup fresh chopped parsley
1 can diced tomatoes with its juice
2 Tblsp dry oregano
1 Tblsp thyme
1 Tblsp chopped dry tarragon
2 Tblsp chopped fresh epazote leaves (optional)
2 bay leaves
2 Tblsp tomato sauce (or ketchup)
2 chipotle peppers, chopped (optional)
2-3 Tblsp adobo sauce (from canned chipotles)
salt & pepper to taste
Soak beans overnight, empty their water.
Add all ingredients to a 12 Qt. soup pot.
Top up with water, leaving room for boiling (a couple inches)
Boil uncovered for an hour, then set to heat to low, and cover pot.
Cook an additional few hours, stirring occasionally to prevent burning.
After lamb bones have separated from meat and tendon is dissolved,
Remove the bones and skin/fat pieces from the pot with tongs.
Chop large cunks of meat with kitchen shears.
Fish out the bay leaves, add fresh parsley if desired.
Adjust salt and spices, serve with fresh parsley sprinkle.