Recipe courtesy of The Bear Cupboard (
Adapted from
Bear Rating:  10 out of 10
1/2 pound bacon, diced
2-1/2 pounds boneless lamb shoulder, cut into 2 inch pieces
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup white whole wheat flour (or all-purpose, if preferred)
1-1/2 cups chopped onion
1 large clove garlic, minced
1/2 cup drinking-quality dry white wine
1-1/2 cups beef stock
4 fresh thyme sprigs
1 bay leaf
3 Yukon Gold potatoes,scrubbed, quartered

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.  Put lamb, salt, pepper, and flour in resealable gallon-size storage bag. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. (Do this in two batches to ensure the meat browns well.)

Place meat into slow cooker.  Saute onion over medium heat in any remaining bacon fat till onion is golden. Add garlic and cook another minute. Raise heat to high; stir in wine and let boil for a few minutes; add beef broth and let it boil briefly.  Transfer garlic-onion mixture with broth to the crock pot with bacon pieces, thyme, bay leaf, and potatoes. Cover and cook on high for about 4-1/2 hours, or low for about 8 hours, or till meat is very tender. Add frozen peas about 1/2  hour before serving and cook on high.  Yield:  4 - 5 servings.