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Autumn Lamb Stew

Autumn Lamb Stew

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
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Servings

6 Servings

Ingredients

  • 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 ouncesCelery 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

Instructions

Preparation

  • 1 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. 2 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. 3 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. 4 Cover, turn down to low and simmer for 45-50 minutes. Remove cover, turn heat to medium-high and bring to a boil. 5 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
  • Source: California Olive