Autumn Lamb Stew

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

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