Lamb stock - great chefs
Yield: 1 Batch Bone
Ingredients:
- 3 tb Oil olive
- 1 md Carrot chopped
- 2 md Shallots minced
- 1 Celery stalk chopped
- 1 tb Parsley minced
- 4 md Tomatoes peeled seeded -- chopped
- 1/2 c Wine white
- 1/2 c Stock
Instructions:
veal 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
