Autumn Lamb Stew


  • 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 cup California Black Ripe Olives, whole, pitted
  • 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. Heat olive oil in a medium saucepan over medium-high heat.
  2. Add lamb, season with salt and pepper and cook for 7-8 minutes, stirring occasionally until well-browned.
  3. 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.
  4. Mix in red wine and tomato paste, then whisk in brown stock.
  5. Season with rosemary, savory, cinnamon and bay leaf and bring to a boil, stirring occasionally.
  6. Cover, turn down to low and simmer for 45-50 minutes.
  7. Remove cover, turn heat to medium-high and bring to a boil.
  8. Add sweet potato, celery root, parsnips, turnips, and California Ripe Olives.
  9. Simmer over medium-low heat for 15-20 minutes until vegetables are cooked through. Top with chives just before serving.