Lamb Stock – Great Chefs

This International main features Oil, olive, Carrot, chopped, Shallots. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Beginner

Servings: 1

Calories: 131.2

Dietary: Gluten-free

Description

This International main features Oil, olive, Carrot, chopped, Shallots. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

3 tablespoon Oil, olive
1 md Carrot, chopped
2 md Shallots, minced
1 Celery, stalk, chopped
1 tablespoon Parsley, minced
4 md Tomatoes, peeled, seeded

Directions

1
chopped 1/2 c Wine, white 1/2 c Stock, veal Brown the lamb bones in the oil and
2
add the
3
rest of the ingredients.
4
Bring to a boil and reduce the heat to simmer for 30 minutes.
5
: Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

Nutrition Facts

Servings 1

Amount Per Serving
Calories 131.2kcal

% Daily Value *
Total Fat 11.6g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 31.2mg2%
Total Carbohydrate 7.2g3%
Dietary Fiber 2.3g10%
Sugars 4.1g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, carrot, celery, chefs, chopped, great, international, lamb, main, minced, oil, olive, parsley, peeled, seeded, shallots, simmering, stalk, stock, title

Read it online: https://www.chefs-mate.com/recipe/lamb-stock-great-chefs/