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 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

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