Lamb Meatballs in Brandy Sauce
Cut the meat from the bones. Put the bones in a small pot with the onion, carrot, celery, bouquet garni, two garlic cloves, several peppercorns, and salt to taste. Cover with water and simmer for an hour or more, until the stock has reduced to two cups.
Crush the remaining peppercorns in a plastic bag with a rolling pin. Moisten the bread crumbs with 1/4 cup of brandy. Mince the garlic with a pinch of salt. Grind the meat into a large bowl and mix with the parsley, bread crumbs, eggs, pepper, and salt to taste. Form the mixture into 1 1/2-inch balls.
Heat the olive oil in a large skillet and brown the meatballs on all sides, in batches. Chop the onion, add to the skillet, and cook until soft. Return the meatballs to the pan, pour the remaining brandy over the meatballs and onion, and ignite. As the flames subside, add the saffron, tomato sauce, and stock. Cover and cook, stirring occasionally, until the meatballs are done and the sauce is thick, about thirty minutes.