Traditional Lamb Stew - GF / nightshade free

2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
4 medium carrots, cut into 1 inch pieces
1/2 lb sunchokes, sliced
2 cups stock
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon corn starch
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat. Remove with a slotted spoon; set aside. Add onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. add sunchokes, broth, salt, pepper and lamb. bring to a boil. Remove from the heat. Cover and bake at 350 degrees F for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; keep warm. Pour pan juices into another bowl; set aside. In the Dutch oven, melt butter over medium heat. Stir in corn starch until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Serving Size:4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BZARCHER.