Autumn Lamb Stew

• From: California Olive Board

Ingredients

• 2 tsp olive oil

• 1 lb boneless lamb shoulder, cut into 1 1/2-inch chunks

• 3/4 tsp kosher salt

• 1/4 tsp coarsely ground black pepper

• 1 cups (4 ounces) yellow onion, diced into 1/2-inch

• 1 Tbs all purpose flour

• 2 tsp minced garlic

• 1/2 cup red wine

• 2 tsp tomato paste

• 3 1/2 cups brown stock (lamb, beef, veal)

• 2 tsp chopped rosemary

• 1 tsp chopped savory

• 1/8 tsp 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 olives, whole, pitted

• 2 tsp snipped chives (1/4-inch)

Warm yourself on a cold evening with this flavorful stew.

Directions

• 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. 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. 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. Cover, turn down to low and simmer for 45-50 minutes. R
• emove cover, turn heat to medium-high and bring to a boil. Add sweet potato, celery root, parsnips, turnips, and olives. Simmer over medium-low heat for 15-20 minutes until vegetables are cooked through. Top with chives just before serving.