Lamb Shoulder Stew
6 strips bacon, chopped into ¼” strips
3 lbs. boneless lamb shoulder, trimmed of excess fat, cut into 1” pieces
1 ½ tsp. Sea salt, divided
1 ½ tsp. black pepper, divided
¼ cup all-purpose flour
1 large yellow onion, diced
4 cloves garlic, minced
1 ½ cups red wine
1 lb. button mushroom, sliced
4 cups beef stock or broth
2 tbsp. tomato paste
2 bay leaves
½ tsp. dried thyme
1 ½ lbs. small yellow potatoes, quartered or halved
4 medium carrots, peeled and sliced into ½” pieces
In a large dutch oven, sauté the chopped bacon pieces over medium heat until browned and fat released. Remove bacon from pan with a slotted spoon to a large plate.
While bacon is cooking, season the lamb pieces with ½ tsp. sea salt and 1 tsp. pepper. Sprinkle with ¼ cup flour and toss to coat. Cook lamb in batches in hot bacon grease over medium heat until browned, then transfer to the plate with the bacon.
Add diced onion to pot and sauté 2 minutes. Add garlic and cook 1 minute, stirring constantly. Add wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer, then cook uncovered 10 minutes.
Add bacon and browned lamb to a large slow cooker. Add in the onion, mushroom, garlic and wine mixture. Add in the beef stock, tomato paste, 1 tsp. salt, ½ tsp. pepper, ½ tsp. dried thyme and 2 bay leaves. Stir in potatoes and carrots. Cover and cook on low 6-8 hours or until lamb and potatoes are tender. Serve.
