Ingredients
4 ounce Bacon
2 pound lamb shoulder
1 tablespoon Flour
1 ounce white onion
4 clove Garlic
2 cup dry red wine
2 tablespoon paprika
1/2 pound button mushroom
4 cup Beef stock
1/2 pound canned Canelli Beans
1/2 teaspoon dried thyme
2 piece Bay Leaves
3 ounce Carrots
1/4 cup parsley
Preparation
Mince the garlic and onions, dice the carrots and chop the mushrooms
Trim the excess fat off the lamb shoulder and cut into bite-sized pieces
Chop the bacon into chunks
In a heavy bottom pan, render the fat off the bacon. Pour the excess fat off.
Saute the garlic and the spices in the remaining fat.
Add the lamb meat and saute until browned.
Add the onions, carrots and cannellini beans and saute for another 2 minutes.
Add the red wine and beef stock and bring it to a full boil
simmer for 1 hour or until fork-tender.
Season with salt and pepper
Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.
