Lamb Stock - Great Chefs Recipe
Recipe Ingredients
1 bones, lamb
3 tbsp oil, olive
1 medium carrot, chopped
2 medium shallots, minced
1 celery, stalk, chopped
1 tbsp parsley, minced
4 medium tomatoes, peeled, seeded - chopped
1/2 cup wine, white
1/2 cup stock, veal
Recipe Preparation
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
Servings: 1
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