- Cook Time
- Prep Time
- 6 ServingsServings
- 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
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