Mock Turtle Soup (Ox-Tail Soup)

Makes 6 to 8 servings
This is my grandma Rita's recipe. When Paw Paw or one of the boys would bring home turtles, they'd either end up in a sauce piquante or in this turtle soup. When they had an envie for turtle soup in the winter, Maw Maw would use ox tails instead of turtle meat. It has a similar texture and is equally delicious.

Ingredients:
1 cup all-purpose flour
1 cup cooking oil
3 onions, chopped
1 whole bunch celery, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
5 to 7 pounds oxtails, cut up
1 large (or 2 small) lemon, thinly sliced (1/8- to 1/4-inch)
3 bay leaves
1 can (10 ounces) Ro-tel Diced Original Tomatoes and Green Chiles
1/2 cup chopped green onions
1/4 cup chopped parsley
6 hard-cooked eggs, peeled
Generous salt and black pepper to taste

• With the flour and oil, make a medium roux in a large Dutch oven. Add the Cajun holy trinity (onion, celery, bell pepper) to the roux to stop the browning. Stir well. Stir in garlic. Cook down over medium-low temperature for 45 minutes.
• Add oxtails, half the sliced lemons, bay leaves and Ro-Tel. Cover with water, about 1-1/2 quarts. Cover with lid and cook over low boil for 2-1/2 hours.
• Add remaining lemon slices, and continue to cook at a low boil until the meat is falling off the bone. (If desired, turn off the heat and use tongs or a slotted spoon to remove bones from the soup. Then turn heat back on.)
• Add more water if needed, to desired thickness. Add salt and pepper to taste, green onions and parsley and cook at a low boil for 7 minutes. Cut eggs in half lengthwise and add to the pot; stir them in gently. Let stand 5 to 10 minutes, then serve.
NOTE: Soup can be made ahead and refrigerated or frozen, but add the hard-cooked eggs