Autumn Lamb Stew

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Autumn Lamb Stew
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings

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 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

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