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Ingredients

• 2 lb meaty lamb neck and shoulder stew bones
• 1/4 c. extra virgin olive oil
• 1 lrg leek, white and pale green parts only minced
•     (abt 1 1/4 c.)
• 1 lrg carrot peeled, minced
• 1 x onion minced
• 1 lrg tomato minced
• 1/2 c. dry red wine
• 6 x garlic cloves peeled
• 2 x bay leaves
• 1 1/4 tsp minced fresh rosemary
• 4 c. water
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 Tbsp. extra virgin olive oil
• 3/4 c. chopped shallots - (3 large)
• 2 tsp minced fresh rosemary
• 1 1/2 c. fresh breadcrumbs or possibly more if needed
•     (made from French bread)
• 8 ounce Kalamata olives pitted, minced
•     fine
•     (or possibly other brine-cured black olives)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 3 x well-trimmed racks of lamb (abt 1 1/4 lbs ea)
• 4 1/2 tsp Dijon mustard

Description

For Sauce: Sprinkle Lamb Bones With Salt And Pepper. Heat Oil In Heavy Large Pot Over Medium-high Heat. Add In Lamb Bones And Saute/fry Till Dark Brown, About 20 Min. Transfer Lamb…

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