Lamb stock - great chefs

1 batch

Ingredients

Quantity Ingredient
Bones, lamb
3 tablespoons Oil, olive
1 medium Carrot, chopped
2 mediums Shallots, minced
1 each Celery, stalk, chopped
1 tablespoon Parsley, minced
4 mediums Tomatoes, peeled, seeded chopped
½ cup Wine, white
½ cup Stock, veal

Directions

Brown the lamb bones in the oil and add the rest of the ingredients. Bring to a boil and reduce the heat to simmer for 30 minutes.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

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