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 ...

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