Step 1

Heat up a Dutch oven on stove top.

Step 2

To hot pan, add bacon bits. Brown the bacon pieces on medium flame.

Step 3

Using a slotted spoon remove browned bacon into a bowl leaving bacon grease in the pot.

Step 4

While bacon cooks, season lamb meat with salt, pepper and flour. Coat lamb meat evenly in flour.

Step 5

Add lamb meat in hot bacon grease in one single layer. Cook it for 3-4 minutes or until browned well on all sides.

Step 6

Remove browned lamb meat onto a plate. If you’re doing in batches brown all lamb meat.

Step 7

Into the Dutch oven add little canola oil if the pan is dry. Saute onions, garlic in the pan. Add ¼ cup stock and scrape down all the brown bits sticking to the pan bottom. The brown bits are full of flavors, you don’t want to miss.Pro-Tip : Along with onions and garlic, add in half of fresh thyme and rosemary mentioned in the recipe. Sauteing fresh herbs along with onions and garlic will release out amazing flavors of the herbs.

Step 8

Tip: You can use red wine instead of broth to de-glaze the pan and scrape out all the brown bits.

Step 9

Add back fried bacon and browned lamb into the pan. Pour in all the broth.

Step 10

Cover it with lid and lit it simmer for 1 ½ hour. Make sure flame in simmered.

Step 11

Now add in all the vegetables along with fresh thyme, fresh rosemary, bay leaf and red wine. Continue to cook in low flame covered for another 40 minutes.

Step 12

By now lamb meat will with so melting tender.

Step 13

Note : I did not finish off the stew in oven in the last. I found the consistency of the meat was melting in mouth and the gravy was wonderfully thick and gravy like with loads of flavors, just like the way I like it.  If you find meat not cooked enough or not tender enough, you can pop the stew in oven safe pan into pre heated oven at 375 degree F for about 30 to 45 minutes.

Step 14

Serve this melting in mouth lamb meat stew garnished with fresh thyme leaves, fresh parsley along with crusty bread on the side.