Ingredients

• 1-1/2 pounds thickly sliced bacon, diced
• 6 pounds boneless lamb shoulder, cut into 2 inch pieces
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1/2 cup water
• 4 cups beef stock
• 2 teaspoons white sugar
• 4 cups diced carrots
• 2 large onions, cut into bite-size pieces
• 3 potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup white wine

Preparation

Saute bacon in large frying pan, reserve fat and bacon. Put lamb, salt, pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat in frying pan with bacon fat. Put meat into stock pot−leave 1/4 cup of fat in frying pan.

Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock and sugar.

Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.