4 oz bacon (4 strips, chopped into ¼ strips)
2lbs boneless leg of lamb or lamb shoulder, trimmed of excess fat and cut into 1 ½ inch pieces
½ tbsp sea salt for Lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus ½ tsp for stew
¼ cup all purpose flour
1 large onion, diced
4 garlic cloves, minced
1 ½ cups of burgundy wine
1 lb mushrooms, thick sliced
4 cups beef broth
1 tbsp tomato paste
2 bay leaves
½ tsp dried thyme
½ tsp paprika
1 ½ lbs Yukon gold potatoes-halves or quartered
4 medium carrots-peeled and cut into ½ inch thick pieces
1 celery stalk—chopped
¼ cup parsley-finely chopped as garnish
Method of Preparation
Preheat Oven to 325 degrees
In large pot, saute bacon over medium heat until brown. Transfer cooked bacon to a plate
Season lamb with salt, pepper. Sprinkle with flour and toss to coat. Cook lamb in batches in hot bacon grease over medium heat until browned (roughly 3-4 minutes per side). Transfer to plate that has your bacon.
Add diced onion and saute until translucent, add garlic and cook another minute, stirring constantly. Add wine, scraping the bottom of the pan. Add mushrooms and bring to a simmer uncovered for 10 minutes.
Add bacon, lamb to pot and add broth, tomato paste, salt, pepper, dried thyme, bay leaves, paprika. Stir in potatoes, carrots, celery making sure they are submerged in liquid. Bring to a boil. Cover and transfer to oven for 1hr 45 minutes. Lamb and Potatoes should be tender before serving.