Lamb Stew

Ingredients

 

1 1/2 pounds.	Bacon, diced
6 pounds.	Lamb Shoulder, 2" pieces
1 teaspoon	Salt & Pepper
1/2 cup	Flour
1/2 Tablespoon	Minced Garlic
2 1/2 each	Medium Onion, rough cut
1 cup	Water
4 cups	Lamb Stock (Veal or Beef may be substituted)
3 Tablespoon	Dark Brown Sugar
5 each	Medium Carrots, cut 1" lengt
3 or 4 each	Russet Potatoes, size 60 (Large)
2 teaspoons	Dried Thyme
3 each	Bay Leaf, Large
1 cup	Red Wine

  
Directions

Preheat oven to 350o F.

Rub salt, pepper, brown sugar, garlic and flour over lamb and bacon and place in covered pan with 1 cup water and bake for 1-1/2 hours.

In large stock pot place lamb & bacon with drippings with the rest of the ingredients over medium heat and cook for another 30 to 45 minutes or until vegetables are tender. Add more water if needed to cover vegetables.
 
 

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