1˝ pounds thickly sliced
6 pounds boneless lamb
shoulder, cut into 2 inch pieces
˝ teaspoon salt
˝ teaspoon ground black
˝ cup all‐purpose flour
3 cloves garlic, minced
1 large onion, chopped
˝ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble, and set aside.
Put lamb, salt, pepper, and flour in large mixing bowl. Toss
to coat meat evenly. Brown meat in frying pan with
3. Place meat into
stock pot (leave 1/4 cup of fat in frying pan). Add the
garlic and yellow onion and sauté till onion begins to
become golden. Deglaze frying pan with ˝ cup water and add
the garlic‐onion mixture to the stock pot with bacon pieces,
beef stock, and sugar. Cover and simmer for 1˝ hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine
to pot. Reduce heat, and simmer covered for 20 minutes until
vegetables are tender.