Ingredients measurements

2 lbs boneless lamb 4 oz thick bacon cubes 1 teaspoon salt 1 teaspoon pepper ⅓ cup all purpose flour 1 yellow onion 3 cloves garlic 2 carrots 4 yellow potatoes 5 sprigs fresh thyme 3 sprigs fresh rosemary 2 bay leaf 4 cups bone broth ¾ cup red wine Parsley for garnish

Step 1: Add lamb meat, flour, salt, and pepper to a bowl.

Step 2: Coat the meat evenly in flour.

Step 3: To a hot pan, add thick bacon cubes(or pork cubes or use streaky bacon cut into pieces).

Step 4: Brown the bacon on medium flame. Using a slotted spoon remove browned bacon into a bowl leaving bacon grease in the pot.

Step 5: Add flour-coated lamb meat to hot bacon grease. Do not crowd the pan. Cook lamb in 2 batches.

Step 6: Cook it for 3-4 minutes on medium heat or until browned on all sides. Remove the browned lamb from the pot onto a plate. Brown the second batch.

Step 7: If the pan is dry, add a little olive oil or butter. Sauté onions, and garlic. Scrape down all the brown bits sticking to the pan bottom. The brown bits are full of flavors.

Step 8: Add a little red wine to deglaze the pan. Add back browned meat. Pour the broth and let it come to a boil.

Step 9: Cover it with a lid and let it simmer for 1 ½ hours. Make sure the heat is at the lowest.

Step 10: Check at regular intervals. If the stew is dry, pour some more broth or stock into the pot.

Step 11: Add in all the vegetables along with fresh thyme, fresh rosemary, bay leaf, red wine, and salt and pepper to taste. Continue to cook in low flame covered for another 40 minutes.

Step 12: By now lamb meat will with so melting tender.

Garnish with fresh thyme leaves, fresh parsley along with crusty bread on the side.

For more hearty soups and stews....