Name: Winter Lamb Stew
Ingredients: 3 390 all-purpose flour; 1 0.5 salt, kosher; 1 6 black pepper; 3 ¾ 20 lamb, shoulder, trimmed, cut into 1 ½" pieces; 2 ½ 2.5 olive oil; 3 ¾ 20 dredged lamb; ¼ 1 garlic, minced; 2 10 onions, diced; 2 8.7 carrots, peeled, large dice; 2 20 parsnips, peeled, large dice; 2 11.25 turnips, peeled, large dice; 2 16 red wine; 2 64 vegetable stock; 1 ¼ 10 Manzanilla olives, drained; ¼ 0.5 sage, chopped; 5 5 bay leaves; 1 0.5 salt, kosher; 1 2 black pepper; 1¼ 10 Chobani® Whole Milk Plain Greek Yogurt

A hot, hearty stew made perfect with a finishing dollop of Chobani® Plain Whole Milk Greek Yogurt.

Dredged lamb

all-purpose flour

salt, kosher

black pepper

lamb, shoulder, trimmed, cut into 1 ½" pieces

Lamb stew

olive oil

dredged lamb

garlic, minced

onions, diced

carrots, peeled, large dice

parsnips, peeled, large dice

turnips, peeled, large dice

red wine

vegetable stock

Manzanilla olives, drained

sage, chopped

bay leaves

Chobani® Whole Milk Plain Greek Yogurt

Combine flour, salt, and pepper to make mixture for dredging lamb.

Place thick-bottom pot on medium-high heat, add oil, and sear dredged lamb in three batches.

Add onions, garlic, carrots, parsnips, and turnips and cook for 5 minutes.

Add red wine and reduce by half. Add vegetable stock, reserved lamb, olives, sage, and bay leaves. Simmer until meat is tender, about 1 hour.

Remove bay leaves and season with salt and pepper.

Dollop each serving of soup with 1 oz. Chobani® Greek Yogurt.