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How To make Lamb Stock Great Chefs
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
How To make Lamb Stock Great Chefs's Videos
How To Make Meat Stock | Lamb Bone Broth
How To Make Meat Stock | Lamb Bone Broth
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Rack of Welsh Lamb by Francesco Mazzei
Francesco Mazzei Chef Patron of London restaurant L'Anima shows you his recipe for pot roast rack of Welsh lamb with seasonal vegetables. Francesco turns a best end of lamb into individual portions and shows you how to make a delicious sauce using roasted lamb bones. More advice on how to cook meat
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Two Michelin Starred Simon Rogan cooks milk fed spring lamb, turnips baked in salt
Two Michelin starred chef Simon Rogan from L'Enclume in Cumbria is one of the UK's most influential Chefs. Watch Simon, as he cooks milk fed spring lamb, ramsons, turnips baked in salt and sheep's milk curds,
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here
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How to Cook the BEST Lamb Stock from Leftovers - Easy Recipe
Do you want to make a hearty lamb stew, but can't find lamb stock anywhere? Today I'll show you how to make a flavorful and easy lamb stock from leftovers. But first we'll make a dead-simple lamb roast that will provide the bones for our lamb stock. The roast and the stock require a minimal amount of prep, so you'll be able to sit back with the requisite white wine while your food is cooked.
Ingredients:
2 Lamb Shanks
1 Onion, chopped
1 Carrot, chopped
6 Cloves Garlic, chopped
1kg Red Potatoes
3-5 Stalks Celery, chopped
1 Bunch Parsley
2 Sprigs Rosemary
2 Sprigs Thyme
3 Bay Leaves
125ml White Wine
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