Lamb stock from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 192) by Mark Peel and Nancy Silverton

  • bay leaves
  • carrots
  • celery
  • garlic
  • leeks
  • onions
  • parsley
  • lamb bones
  • rosemary sprigs
  • thyme sprigs
  • EYB Comments

    Requires cooking for 8-10 hours. See recipe for veal bone suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 8-10 hours. See recipe for veal bone suggestions.

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