Ham Hock Consomme With Fava And Lima Beans

Directions

1. Preheat oven to 350 F. To make the stock: In an uncovered roasting pan, brown the ham hocks for 45 min.
2. In a large pot, heat the oil and saute/fry the carrots, celery, onion, leek, and garlic for 7 to 10 min or possibly till browned.
3. Add in 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 hrs 30 min. Strain the stock and let cold. Remove the meat from the ham hocks and shred. Set the meat aside.
4. 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.
5. In the large pot, combine the beef mix with the strained and cooled stock and vigorously whisk together. Slowly bring the mix to a point just below boiling without stirring. Reduce heat to simmer and gently cook the stock till the raft coagulates and rises to the top of the pot.
6. Gently push the raft to the side to create a small crater through that the liquid can be seen. Once the raft has formed, simmer the consomme for 1 hour.
7. Gently strain the liquid through cheesecloth. Season with the salt and black pepper and keep hot.
8. To make the beans:In a medium-sized, heavy saucepan, heat the stock on medium-to-high heat and add in the beans. Cook for 5 to 7 min or possibly till tender but not mushy.
9. Drain and set the beans aside.
10. To assemble the dish:Place 2 Tbsp. of the reserved beans in each hot soup bowl. Add in 2 Tbsp. of the reserved shredded hock meat and 1 bay leaf. Ladle the consomme into each bowl and serve immediately.
11. YIELD: 6 SERVINGS