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