INGREDIENTS:¼ cup olive oil
6 lbs. boneless lamb shoulder, cut into 1½ in. chunks
1½ Tbsp. kosher salt
1½ tsp. coarsely ground black pepper
1½ quarts diced yellow onions (½ in.)
1/3 cup all-purpose flour
¼ cup minced garlic
3 cups red wine
¼ cup tomato paste
5½ quarts brown stock (lamb, beef, veal)
¼ cup chopped rosemary
2 Tbsp. chopped savory
3/4 tsp. ground cinnamon
3 bay leaves
2¼ quarts sweet potatoes, peeled and diced 3/4 in.
1½ quarts celery root, peeled and diced 3/4 in.
1½ quarts parsnips, peeled and diced 3/4 in.
1½ quarts turnips, peeled and diced 3/4 in.
1½ quarts California Ripe Olives, whole, pitted
¼ cup snipped chives (¼ in.) DIRECTIONS:Heat olive oil in large sauce pot 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. Cover, turn down to low and simmer for 45-50 minutes. Remove cover, turn heat up to medium high and bring to a boil. 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. NUTRITIONAL INFORMATION: SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES
