1/2 lb thickly sliced bacon, diced
6 lbs boneless lamb shoulder, cut into 2-inch pieces
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups homemade beef stock or use canned
2 tsp sugar
4 cups carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 lbs potatoes, peeled, quartered, and cut into 1/2-inch
1 tsp dried thyme, whole
1 bay leaf
1/2 cup dry white wine
Using a large frying pan, sauté the bacon. Reserve the fat
and the bacon.
In a large mixing bowl place the lamb, salt, pepper, and flour.
Toss to coat the meat evenly. Reheat the frying pan. In batches,
toss the meat in the flour to coat evenly, then brown in the
reserved bacon fat. If you run out of fat, use a little oil.
Transfer the browned meat to a 10-quart stove top casserole,
leaving about 1/4 cup of fat in the frying pan.
Add the garlic and yellow onion to the pan and sauté until the
onion begins to color a bit. Deglaze the frying pan with 1/2 cup
of water and add the garlic-onion mixture to the casserole,
along with the reserved bacon pieces, beef stock, and sugar.
Cover and simmer for 1-1/2 hours, or until tender.
Add the remaining ingredients to the pot and simmer, covered,
for about 20 minutes until the vegetables are tender. Salt and
pepper as needed and garnish with parsley before serving.