Autumn Lamb Stew
Found In: Entree
| 2 teaspoons | Olive oil |
| 1 pound | Boneless lamb shoulder, cut into 1 1/2-inch chunks |
| 3/4 teaspoon | Kosher salt |
| 1/4 teaspoon | Coarsely ground black pepper |
| 1 cups (4 ounces) | Yellow onion, diced into 1/2-inch |
| 1 Tablespoon | All purpose flour |
| 2 teaspoons | Minced garlic |
| 1/2 cup | Red wine |
| 2 teaspoons | Tomato paste |
| 3 1/2 cups | Brown stock (lamb, beef, veal) |
| 2 teaspoons | Chopped rosemary |
| 1 teaspoon | Chopped savory |
| 1/8 teaspoon | ground cinnamon |
| 1 | Bay leaf |
| 1 1/2 cups (6 ounces) | Sweet potato, peeled and diced (3/4-inch) |
| 1 cup (4 ounces) | Celery root, peeled and diced (3/4-inch) |
| 1 cup (4 ounces) | Parsnips, peeled and diced (3/4-inch) |
| 1 cup (4 ounces) | Turnips, peeled and diced (3/4-inch) |
| 1 cup | California Ripe Olives, whole, pitted |
| 2 teaspoons | Snipped chives (1/4-inch) |
Heat olive oil in a medium saucepan over medium-high heat. Add lamb, season with salt and pepper and cook for 7-8 minutes, stirring occasionally until well-browned. Turn heat down to medium, add onion and continue cooking for 3-4 minutes. Stir in flour and garlic and cook for another 1-2 minutes. Mix in red wine and tomato paste, then whisk in brown stock. Season with rosemary, savory, cinnamon and bay leaf and bring to a boil, stirring occasionally. Cover, turn down to low and simmer for 45-50 minutes.
Remove cover, turn heat to medium-high and bring to a boil. Add sweet potato, celery root, parsnips, turnips, and California Ripe Olives. Simmer over medium-low heat for 15-20 minutes until vegetables are cooked through. Top with chives just before serving.
Serves 4.
