Irish Lamb Stew

Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest

1. In a large Dutch oven, cook the bacon until just crispy. Remove the bacon to a plate lined with a paper towel and set aside, keeping the bacon fat in the Dutch oven over a lowered heat.
2. Mix the flour, salt and pepper in a casserole dish or pan. Add the lamb pieces, tossing them to coat evenly.
3. Turn heat under the Dutch oven up to medium again.
4. Working in batches, shake off the excess flour and add the lamb to the Dutch oven to brown in the bacon fat. Add only what will fit in a single layer. As each layer is browned, remove the lamb to a ready bowl and proceed to the next batch.
5. When all the lamb has been browned and removed from the Dutch oven, add the onions and garlic to the pot, stirring occasionally until they are aromatic and transparent.
6. Add onion and garlic to the pan and cook until onion turns golden.
7. Deglaze pot with the wine, scraping down the brown bits into the liquid.
8. Add the bacon and the lamb (and any collected juices) back to the pot. Stir in the beef broth and add the thyme and bay leaves. Bring the mixture to a boil and reduce to a steady simmer. Over and cook for 30 to 45 minutes, stirring occasionally.
9. Add the remaining carrots and potatoes, stirring them well into the stew. Continue to simmer for another 30 to 45 minutes, until both the lamb and the vegetables are tender.
10. Ladle the completed stew into serving bowls and garnish with the chopped parsley and lemon zest.