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