Bones, lamb 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, 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